My mother-in-law made these when Farm Boy was a child. Unfortunately for him, as that time he refused to try anything with coconut, so he missed out. If I had known him then, I would have gladly volunteered to take his share!
MIL's recipe calls these Chocolate Candy Balls, but I have mostly seen them called Martha Washington Candies. With the two names, I feel like I should call them Washington's Balls. Mostly because I want to say that while my brother-in-law is eating one. He gets really discombobulated when someone uses the word balls. Obviously there are a lot of conversations about balls when we get together.
I didn't have any paraffin on hand and didn't feel like driving to get any, so I took my chances with straight chocolate chips. The paraffin would have made the coating smoother, so I rolled some of the less-smooth ones in unsweetened shredded coconut to cover up some of the lumps. It never hurts to have more coconut.
Martha Washington Candy aka Washington's Balls (Printable recipe)
4 cups powdered sugar
1/2 cup melted butter
2 cups sweetened flaked coconut
2 cups chopped pecans
1 can sweetened condensed milk
1 pound semi-sweet chocolate chips
1 1/2 cakes paraffin wax
unsweeted coconut for decoration (optional)
In a large bowl, combine the powdered sugar, butter, coconut, pecans and sweetened condensed milk. Stir with a wooden spoon until well-combined. Refrigerate until firm. Roll into balls and place on waxed paper. Refrigerate again until firm.
Melt the chocolate and the paraffin wax in a double boiler. Using a toothpick, dip each ball in the chocolate. Roll in unsweetened coconut, if desired. Place on waxed paper. Keep refrigerated.