Martha Washington Candy

3 cups pecans
2 cups coconut
4 cups powdered sugar
1 stick butter at room temperature
1 (14-ounce) can sweetened condensed milk
2 cups candy melts

Place pecans and coconut into a food processor and pulse until finely chopped.
Using an electric mixer, cream sugar and butter together until light. Add milk and the chopped nuts and coconut and stir until well mixed.
Roll between your palms into small balls and place on a parchment lined baking sheet. Chill in refrigerator for 1 hour.
Place chocolate melts into a glass or metal bowl and set over a pan of simmering water until it can be stirred with a spoon into a smooth mixture. Dip each ball of candy into the chocolate allowing excess to drip back into the bowl. Place on a clean parchment lined baking sheet and allow to dry.
Completed candies may be stored in the refrigerator, between layers of waxed paper, until ready to serve.

Notes

Candy melts are especially formulated to give a smooth, glossy chocolate finish that will not melt too easily on the fingers when served. You can substitute chocolate chips if necessary.

Yields: 48 candies

Chilling Time: 1 hr