Martha Washington Candies (Print Version)

# Ingredients:

01 - 1 cup butter, melted.
02 - 1 pound powdered sugar.
03 - 1 tablespoon vanilla extract.
04 - 14 ounces sweetened shredded coconut.
05 - 14 ounces sweetened condensed milk.
06 - 10 ounces maraschino cherries, drained and chopped.
07 - 3 cups finely chopped pecans.
08 - 16 ounces candy coating.

# Instructions:

01 - Finely chop maraschino cherries and dry thoroughly using paper towels.
02 - Combine melted butter, powdered sugar, vanilla, coconut, condensed milk, dried cherries and pecans.
03 - Mix ingredients thoroughly until well combined into a sticky mixture.
04 - Refrigerate filling mixture for at least 2 hours until firm enough to handle.
05 - Shape chilled mixture into 1-inch balls about walnut size.
06 - Place formed balls on lined tray and chill additional 20 minutes.
07 - Line baking sheet with parchment paper for dipped candies.
08 - Melt candy coating according to package directions until smooth.
09 - Dip each chilled ball in melted coating, tapping off excess chocolate.
10 - Place dipped candies on lined sheet and allow coating to set completely.

# Notes:

01 - Perfect holiday gift.
02 - Great for cookie trays.
03 - Can be frozen.
04 - Traditional recipe.

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