Reviewed: Oct. 24, 2006

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!

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10 users found this review helpful

Reviewer:

CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

Reviewed: Dec. 22, 2005

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!!!

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1 user found this review helpful

Reviewer:

xoOrgullosaox

Reviewed: Dec. 11, 2005

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,

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3 users found this review helpful

Reviewer:

DONNAPLANTE

Cooking Level: Expert

Home Town: Redding, California, USA

Living In: Saco, Maine, USA

Reviewed: Dec. 4, 2005

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.

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8 users found this review helpful

Reviewer:

TLWB

Reviewed: Jan. 2, 2005

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.

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Reviewer:

LAURACA1212

Cooking Level: Expert

Reviewed: Dec. 9, 2004

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.

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8 users found this review helpful

Reviewer:

SAJONES

Reviewed: Apr. 19, 2004

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.

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1 user found this review helpful

Reviewer:

BAKNMOM

Reviewed: Feb. 15, 2004

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.

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Reviewer:

SHEILAR73

Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

Reviewed: Jan. 20, 2004

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.

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Reviewer:

LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Reviewed: Dec. 22, 2003

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!

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1 user found this review helpful