My family asks for this treat every year.
A creamy, buttery mixture of coconut and crunchy pecans is rolled into balls and coated in chocolate.
As a small child, I always assumed it was a recipe created bytheMartha Washington herself.
Simply Recipes / Jessica Furniss
But, through research, Ive found that its unlikely she had anything to do with the recipe.
Theres notemperingor candy thermometers involved, and the only cooking happens for a few seconds in the microwave.
Cover the mixture with plastic wrap and refrigerate for at least 20 minutes.
Simply Recipes / Jessica Furniss
Line a large baking sheet with parchment paper.
Using a small cookie scoop or a teaspoon, scoop a portion of the mixture into your hand.
Gently roll it into a ball and place on your parchment-lined baking sheet.
Simply Recipes / Jessica Furniss
Dont worry about it being perfectthe chocolate coating will help cover any uneven spots.
If the mixture becomes too warm at any point, stick it in the fridge for several minutes.
Repeat with the remaining mixture.
Chill the balls uncovered in the fridge for at least 30 minutes.
Before the chocolate melts, add any toppings you like.
Once youve used up the chocolate, melt the next bowl of wafers and coat the remaining balls.
Simple Tip!
The chocolate-flavored coating hardens quickly, so see to it you work fast to add your toppings.
Once the chocolate sets, the candy should be stored in an airtight container in the fridge.
They will last up to 2 weeks in the fridge.
To freeze, lay between pieces of parchment or waxed paper in freezer-safe containers.
Store in the freezer for up to 3 months.
Allow the candies to come to room temperature on the counter before consuming.
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