This was so good and easy! They were a little soft - next time I'll increase the powdered sugar a bit. I did make one change - I used rum extract instead of the vanilla, and it was excellent. I took them to a office party and they were the first thing gone. I will definitly make them again.

This recipe is very easy to make but I would cut down the margarine to 1/2 cup. I have added cinnamon to the mix and it has been great. I am thinking of varying the recipe in several ways. First, I will change the butter to cream cheese the next time to make the mix firmer and reduce condensed milk to half. I will also consider different types of nuts and dried fruit, flavorings, some orange peel and spices. Another idea that comes to mind is omit the coconut and to add two or three melted unsweetened chocolate squares (cooled down) to the mix and then use white chocolate chips for the coating instead. Then maybe, I would drizzle them with melted caramel once it is set. The second idea would be to make it chocolate and dip on some melted mint coating. I tried the melted chocolate chips for dipping the candy and I needed to add a little bit of oil to make it thinner (1 Tab oil for 3/4 cup chips). I choose chips that have sugar and chocolate liquor as the main ingredients. Surprisingly enough, there are generic brands that have these ingredients and are better than the name brands.

This recipe takes me back to my childhood! And at well lets just say 50+ that is some good old memories. I was very happy to find this and it is just as good as what my mom use to make!

Doubling the confectioners sugar will make the candy easier to handle, but DON'T DO IT! You want that creamy, melt-in-your-mouth experience. Instead, work with the candy. Freeze before handling, drop in teaspoons on waxed paper and freeze AGAIN, roll drops between hands and freeze AGAIN. Then dip. I do add one block of parafin to the semi-sweet chocolate chips for that glossy finish. Use one toothpick for dipping, another for removing the candy, and put a little piece of pecan over the hole (a hint for what's inside). I also toast my pecans before adding to recipe. I'm not very old, but all my aunts that make candy say mine are the best they've ever had, and beautiful, too! It's worth every minute.

These were a hit with family and coworkers. I toke the advice given and used 2lbs of confectioners sugar, but I used 1 1/2 sticks of butter, this was just right. I also added parafin to the choc. and drizzled finished product with almond bark. They were beautiful and taste even better than they looked.

These were actually very good. I did not give the recipe 5 stars because I made some alterations as other reviewers suggested. I only used 1 stick of BUTTER, and 1 box (or 1 lb.) of sugar. They came out the perfect consistency. Once I balled them out, I placed them in the freezer for about an hour before dipping them in chocolate. Not too pretty, but very tasty! I might try the melon baller thing the next time. Thanks for the recipe, Willi. I will make again.

This recipe does not firm up and is a sloppy mess. I wonder if there was a misprint on the ingredients. I've made this candy for more than 20 years and I use this same recipe EXCEPT I use one STICK of butter rather than one cup. Made with the one stick, it is a very delicious candy.

These are delicious. My mom and I made these one year when I was a kid and I remember loving them. So, when I saw this recipe, I was excited to try it. I always read reviews before I make anything, and so I saw to decrease the butter (and I did use butter instead of margarine) and up the powdered sugar and they were excellent. I gave these out in a candy assortment for Christmas gifts and they were a huge hit. Thanks!

Like many others, this recipie is in fact quite tasty, but it would NOT SET!!! It was very frustrating as I kept upping the amount of Confectioner's Sugar, but to no avail! It was also really sweet, but I should have known that coming in with the Condensed Milk. The only thing that stops me from rating it too poorly is the pecans, which gave it a good kick. Buy yourself like two boxes of confectioners and REAL butter if you are going to make this!!!

I have been looking for the exact recipe of Martha Washingtons since I was about 16, I have re-made them but no recipe was exactly alike until this one, Thank you so much for sharing this recipe. I just wish I knew the history of how they got their name. I think they are the best candy for christmas and I now add white chocolate strewn over the top for a little elegance. Thank you again they are the best,

I agree with the other reviewers comments on this recipe. I too have had this recipe for years, but the ingredients are different. Mine is with 1/2 c. butter and 2 boxes of powdered sugar and then there is no problem with it being firm enough.

Great candy! Everyone loves them and always asks for the recipe. Takes a little time to make but well worth it! These are the changes I made. Double the powdered sugar. Use a small spring release scoop sprayed with Pam. Freeze for several hours or overnight. Keep chocolate warm not hot. I use milk chocolate chips. Only work on dipping about 10 at a time. Once the chocolate is set, remove the toothpick. I decorated the top of mine with drizzled almond bark(covers the toothpick hole) and they are beautiful each time. Thank You Willi for this wonderful addition to my Holiday candies.

If you will freeze the cream mixture before balling and then again after balling and only get a few out at a time to dip they will stay firm better for dipping.

Easy to make. My only problem is that following this recipe, they never get firm. I have had them in the freezer for a couple hours now and still no go when I take them out to dip them. I'm going to try adding a cup more of sugar and see how that goes.

I should've read the reviews before making these. I tried letting the coconut balls set overnight. they flattened out in my freezer. If you're reading this and considering making these, please follow the other reviewer's advice about adding more powdered sugar!! I was making these for my mom's birthday, but won't be giving her these now. I'll try to salvage them somehow for around the house, because the coconut mixture tastes heavenly. I will just be sure to use more powdered sugar next time.

This was very good. But, it would not set. I had to double the powdered sugar. Maybe, next time I will try 1/2 the butter and use real butter. I might try to add chocolate chips to the batter rather than dip it in chocolate.

I love this recipe, but found the chocolate hard to work with, added 1-2 teaspoons shortening and voile! easy dipping, also froze candies before dipping and left toothpicks in each individual candy until set and filled in any holes with additional chocolate. Yum!