DO YOU LOVE COCONUT? MARTHA WASHINGTON CANDY & AN EASY COCONUT DESSERT

We attended a wedding reception some years ago, and one of the candies served as a refreshment was this recipe for MARTHA WASHINGTON CANDY.  When the recipe was shared, I was amazed at how simple and quick it was because it tasted so good!  It makes a lot, but the balls freeze well--just thaw and dip when you need more.

MARTHA WASHINGTON CANDY (Cindy)

1 cube butter, softened (no substitutes)

8 cups powdered sugar

1 can SWEETENED condensed milk

4 cups pecans, chopped

3 teaspoons vanilla

4 cups flaked coconut

White chocolate or almond bark to dip (See Note) 

Combine softened butter with sugar and sweetened condensed milk and vanilla.  Blend well.  Add pecans and coconut.  Stir until blended well.  Chill until easy to form.  When chilled, form into small balls.   Melt white almond bark according to directions on the package.  Dip balls in melted bark, using a shish-kabob stick to spear and dip with.  Let extra melted bark drip off.   With another shish-kabob stick, push the ball off and use the tip to "erase" the mark it went in, and drop on waxed paper to dry.  Store in an airtight container.   NOTE:  You can also dip these chocolates in chocolate bark or dipping chocolate.

And for those of you who just love CREAMY, SWEET COCONUT, a dear friend recently shared her recipe for a delicious, fast and easy coconut dessert that bakes up in a jiffy!

EASY COCONUT DESSERT (Shirley)
4 eggs, whisked together to blend well
Add the following, blending well:
1 3/4 cup sugar
1/2 cup self-rising flour
OR
1/2 C flour, 1/4 tsp baking powder, 1/3 tsp soda
2 cups milk
1/4 cup butter, room temperature
1 1/2 cups flaked coconut
1 teaspoon vanilla
Blend together well and scrape into a 1 1/2 qt. baking dish.  Bake at 350 degrees for 45 minutes or until puffed and golden brown, or a toothpick comes out clean.  NOTE:  For a great alternative, chopped pecans and chocolate chips would be very good to add to this recipe!