Martha Washington Candy

Preheat oven to 350°F (175°C). Spread pecans in a single layer on a parchment-lined baking sheet. (2 minutes)

Toast pecans in the preheated oven until golden brown and fragrant, approximately 7-10 minutes. Check frequently to prevent burning. Let cool completely, then coarsely chop. (15 minutes)

In a large bowl, cream together the softened butter and sifted confectioners' sugar until light and fluffy. (5 minutes)

Add the sweetened coconut, condensed milk, vanilla extract, almond extract, toasted pecans, and chopped maraschino cherries to the butter mixture. Stir until all ingredients are evenly combined. (5 minutes)

Cover the bowl and refrigerate the filling mixture for a minimum of 3 hours, or ideally overnight, to allow it to firm up. (3 hours)

Remove the filling from the refrigerator. Using a spoon or small cookie scoop, form the mixture into 1 1/2-tablespoon-sized balls. Work quickly to prevent the filling from softening too much. Place the formed balls on a parchment-lined baking sheet. (20 minutes)

Return the candy balls to the refrigerator to firm up while preparing the chocolate coating. (15 minutes)

In a double boiler or a heat-safe bowl set over a simmering pot of water, melt the semi-sweet chocolate chips and coconut oil together, stirring constantly until smooth. Remove from heat and let cool slightly. (10 minutes)

Line a baking sheet with fresh parchment paper. (2 minutes)

Using a fork or dipping tools, carefully dip each candy ball into the melted chocolate, ensuring it is fully coated. Lift the candy out, allowing any excess chocolate to drip back into the bowl. (20 minutes)

Place the chocolate-covered candies onto the prepared baking sheet. If desired, immediately sprinkle with festive sprinkles before the chocolate sets. (5 minutes)

Refrigerate the candies for at least 30 minutes to allow the chocolate to fully set. (30 minutes)