Martha Washington Candy

Ingredients

• 2 cups pecans
• 1 cup butter , softened
• 4 cups confectioner's sugar
• 1 bag sweetened coconut flakes , 14 ounce
• 1 can sweetened condensed milk , 14 ounce
• 1 teaspoon pure vanilla extract
• 0.5 teaspoons pure almond extract
• 1 jar maraschino cherries , 6 ounce
• 5 cups semisweet chocolate chips
• 1.5 tablespoons coconut oil
• 2 tablespoons sprinkles , optional

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Spread pecans onto a parchment-lined baking sheet.

2. 2

   Toast in the preheated oven until pecans start to turn golden brown and become fragrant, 7 to 10 minutes, checking frequently. Cool completely and chop.

3. 3

   Mix softened butter and confectioner's sugar together with a wooden spoon or spatula in a large bowl until fully combined. Add sweetened coconut flakes, condensed milk, vanilla extract, almond extract, pecans, and cherries, and stir until fully incorporated. Refrigerate filling mixture for at least 3 hours or overnight. This is important for the filling to maintain its shape.

4. 4

   Remove filling from the refrigerator and roll into 1 1/2-tablespoon-sized balls, working quickly to prevent filling softening. Return balls to the refrigerator to firm up again while you prepare the chocolate coating.

5. 5

   Melt chocolate chips and coconut oil together in a double boiler, stirring constantly. Remove from heat. Allow chocolate to cool slightly. Line a baking sheet with parchment.

6. 6

   Drop one ball at a time into chocolate, spoon chocolate over to coat, and lift out with a fork, allowing excess to drip off. Place candy balls onto the prepared baking sheet. To make them extra festive, add sprinkles!