Martha Washington Cherry Coconut Truffles Recipe

If you’re on the hunt for a nostalgic treat that’s both indulgent and utterly satisfying, you’re going to fall head over heels for this Martha Washington Cherry Coconut Truffles Recipe. I absolutely love how these truffles balance that rich, buttery sweetness with the bright pop of maraschino cherries and the tender chew of coconut. Whether you’re making them for a holiday party or craving a special dessert to share with family, these truffles bring that vintage charm back in the best way possible. Trust me—once you try this, you’ll want to keep the recipe handy for any occasion that calls for something sweet and special!

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Ingredients You’ll Need

These ingredients come together to create that signature sweet, chewy, and nutty flavor you’ll love. When shopping, I always recommend getting good-quality cherries and fresh coconut because these flavors really shine through.

• Maraschino cherries: Look for ones without stems and pick a jar that’s fresh; squeezing out the juice is key to avoid soggy truffles.
• Unsalted butter: Using unsalted lets you control the salt balance, which complements the sweetness perfectly.
• Sweetened condensed milk: This adds creaminess and sweetness that binds everything together beautifully.
• Shredded sweetened coconut: Sweetened coconut gives the chewy texture and extra flavor; fresh is great, but store-bought works fine too.
• Powdered sugar: This helps sweeten and give the truffles that melt-in-your-mouth softness.
• Toasted and chopped pecans: Toasting pecans unlocks their flavor and adds a crunchy contrast, so definitely don’t skip this step!
• Vanilla extract: Just a touch brightens the whole mixture.
• Dark coating chocolate or candy melts: Choose your favorite for dipping; I love dark chocolate for the slight bitterness against all the sweetness.

Variations

I love making the Martha Washington Cherry Coconut Truffles Recipe my own by sometimes tweaking the nuts or coating. Don’t hesitate to experiment—you’ll find little changes can make this recipe totally yours.

• Nut substitutions: I’ve swapped pecans for walnuts or almonds depending on what I have—and each brings a unique flavor and crunch.
• Chocolate coating options: If you’re not a dark chocolate fan, milk chocolate or white candy melts work beautifully too.
• Add a splash of liqueur: For an adult twist, a teaspoon of cherry brandy or amaretto blended in the mix adds a subtle depth of flavor.
• Make it coconut-free: If you’re not a coconut fan, try finely chopped nuts or even crushed graham crackers for texture.

How to Make Martha Washington Cherry Coconut Truffles Recipe

Step 1: Prep and drain those cherries

Start by roughly chopping the maraschino cherries into smaller bits. I learned the hard way that leaving too much juice in will make your dough too wet. To fix this, wrap the chopped cherries in cheesecloth or a few layers of paper towels and gently squeeze out as much juice as possible. Setting them aside after this will ensure the truffles aren’t too sticky or soggy.

Step 2: Mix all the truffle ingredients

In a large bowl, I melt the butter first—either in the microwave or on the stove. Then comes the sweetened condensed milk, shredded coconut, powdered sugar, chopped toasted pecans, vanilla extract, and those squeezed cherries. Stir everything thoroughly until the mixture looks well combined but still a little textured. This is the point when the aromas really start to get me excited!

Step 3: Chill and roll the truffle dough

Cover the bowl and pop it into the fridge for at least 30 minutes. Chilling firms up the mixture so it’s easier to handle. When you’re ready, use a cookie scoop or spoon out about 3-tablespoon-sized portions, then roll them gently between your palms into balls. Don’t stress if bits of coconut stick out here and there—that’s part of the charm!

Step 4: Prepare your chocolate coating

While the truffles chill on a parchment-lined baking sheet, melt your chocolate or candy melts in a microwave-safe bowl. I usually heat mine for about 1 minute total, pausing every 20 seconds to stir and avoid burning. A smooth, glossy melted chocolate makes dipping a dream and results in a beautiful shiny coating.

Step 5: Dip and chill for the perfect finish

Using a fork, dip each truffle ball completely into the warm chocolate, tap off any extra on the side of the bowl, and place them back on the parchment. Pop the tray back into the fridge to chill until the chocolate hardens. It doesn’t take long, and soon you’ll have shiny, irresistible cherry coconut truffles ready for sharing (or sneaking!).

How to Serve Martha Washington Cherry Coconut Truffles Recipe

Garnishes

For serving, I sometimes sprinkle a little extra toasted coconut or finely chopped pecans on top of the chocolate before it fully sets—adds a pretty, rustic touch and a hint more texture. Dusting lightly with powdered sugar can also give the truffles a festive wintery look that I adore.

Side Dishes

These truffles pair wonderfully with a freshly brewed cup of black coffee or a rich hot chocolate if you’re diving into a cozy dessert moment. For parties, I like to serve them alongside a cheese board or fresh fruit to balance the sweetness.

Creative Ways to Present

I’ve gifted these truffles wrapped in clear cellophane tied with rustic twine, nestled in mini cupcake liners inside pretty tins—makes for a charming homemade present. For special occasions, arranging them neatly on a tiered dessert stand lets their colors and textures really pop, making a memorable centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftover truffles in an airtight container in the refrigerator. They keep beautifully for up to a week, staying fresh and firm. Just make sure they’re separated with parchment paper so they don’t stick together!

Freezing

Freezing works great if you want to keep them longer. I place the truffles on a baking sheet to freeze individually first, then transfer them to a freezer-safe bag or container. They’ll last about 2-3 months frozen without losing their charm.

Reheating

When I get truffles out of the freezer, I let them thaw in the fridge for a few hours to keep the chocolate coating from sweating. Bringing them up to room temperature before serving preserves the best texture and flavor.

FAQs

Final Thoughts

This Martha Washington Cherry Coconut Truffles Recipe holds a special place in my heart—it’s one of those timeless desserts that brings a cozy, homemade sweetness to any gathering or quiet night in. I remember making a batch with my grandmother, rolling the little balls and dipping them in chocolate while swapping stories, which made the experience as meaningful as the truffles themselves. I know once you make these, you’ll cherish them just as much. Give it a try—you really can’t go wrong with this luscious, cherry-coconut delight!

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