Martha Washington Candy

 3 cups sweetened coconut

4 cups powdered sugar

14 oz can sweetened condensed milk

2 cups pecans, chopped

1 cup butter, softened at room temperature

1 tsp vanilla

1 cup semi sweet chocolate chips

1 cup milk chocolate chips

2 Tbsp coconut oil

Christmas Tin's

candy cups (small muffin tins)

various sprinkles

In a large bowl combine coconut, sugar and pecans,  Mix. Add condensed milk, butter and vanilla.  Mix well and stir until well combined. Using a cookie scoop put spoonfuls on a baking sheet with wax paper.  Put in the refrigerator for 1 hour to harden. 

Combine the chocolate chips and coconut oil in a small crock pot and melt.( or you can use a double boiler or microwave, checking and stirring every 30 seconds.) Stir until smooth. Dip balls after you smooth them out with your hands, into chocolate mixture.  Put dipped chocolate on a waxed papered baking  sheet.  Put a few sprinkles, candy balls, coconuts, nuts, white chocolate on top of candy balls for decoration.  

Let chill in the refrigerator or put them in candy cups in mini cupcake tins.  Put in fridge for at least 30 minutes before putting in the tin's.  Depending on the size of the tin's you could fit 6-12 in each one.

Recipe:  the hillbilly kitchen