There’s an art to making candy, but if you use the right filling, it’s going to taste great no matter what it looks like. Anyone can make this Cherry Coconut Pecan Candy recipe. It has a soft chewy coconut base with a tiny bit of texture, thanks to chopped pecans, and the maraschino cherries add color. They’re dipped in chocolate for the finishing touch. They’re the best Christmas candy and taste so sweet!
During the holiday season, I love to make plenty of treats for our family to enjoy. I also pass out big trays of goodies to our neighbors and family. Instead of just making traditional cookies, I like to add some candies to the tray. They last a little bit longer than cookies and they’re a nice break from cookies.
The Maraschino Cherries in this candy makes it festive for Christmas. If you love the sweetness of cherries and the texture of coconut, then you’re going to love this Cherry Coconut Pecan Candy. They’re such an expected treat when you bite into them. I love the added crunch from the pecans against the soft chewiness of the coconut.
Looking for even more homemade candies to make? Try out these favorite candy recipes that my readers love:
- Georgia Log Pecan Log Candy
- Christmas Almond Cluster Drop Candy
- Christmas Snowman Truffles
- Homemade Rocky Road Candy
Homemade Cherry Coconut Pecan Candy Recipe
The best part about this candy recipe is that you do NOT need a candy thermometer. You make this Cherry Coconut Pecan Candy by dipping it in melted chocolate. To melt the chocolate, you can either use a microwave or a double broiler over the stovetop. Either way, you’ll get the smooth chocolate you need to dip the candy.
When To Make This Recipe
We love making candy for the holiday season, but it’s great any time of the year. I think the cherries also make it great for a summertime treat. This candy recipe is very similar to my Cherry Coconut Bars and you can make both with one jar of maraschino cherries. That way none go to waste after they’ve been opened.
How To Keep Homemade Candy Fresh
Store your candy in airtight food storage container and keep the candy away from direct heat. You can store your candy in the refrigerator if you keep a warmer house. Just let it sit out for several minutes, to thaw, before enjoying. For best freshness eat the candy within 7-9 days of making it.
Can You Freeze Cherry Coconut Pecan Candy?
Yes! You can definitely freeze the candy for up to three months. I store it in the freezer bag, to prevent freezer burn. It’s a great way to make the candy ahead of time, before the holidays, and they’ll still taste fresh. Just let the candy thaw in the refrigerator for several hours and on the countertop for several minutes before enjoying. Don’t bite into frozen candy.
Recipe Substitutions To Try
If you prefer walnuts over pecans, try making it with chopped walnuts. You can also use fresh cherries, if you like them over maraschino cherries. It gives a more tart flavor, versus the super sweet flavor of maraschino cherries.
What You’ll Need From The Grocery Store:
- Unsalted Butter
- Powdered Sugar
- Vanilla Extract
- Sweetened Coconut
- Sweetened Condensed Milk
- Maraschino Cherries
- Chopped Pecans
- Milk Chocolate Morsels
How To Make Cherry Coconut Pecan Candy
Chop and dry the cherries with a paper towel. Add all ingredients – except chocolate – in a large bowl and stir until well combined.
Chill in the refrigerator for 2 hours. Roll or scoop mixture into balls and place on a wax paper lined tray. Freeze for 30 minutes.
Melt the chocolate in the microwave and stir until smooth. Dip the balls into the chocolate to cover completely and place them back on the wax paper lined tray.
Optional: You can decorate with festive Christmas sprinkles and place in refrigerator to set. Serve and enjoy!
- 1 Cup Unsalted Cutter, melted
- 1 lb Powdered Sugar
- 1 Tablespoon Vanilla
- 2 Cups Coconut
- 1 Can Sweetened Condensed Milk
- 1 Cup Maraschino Cherries, chopped
- 3 Cups Pecans, chopped
- 16 oz Milk Chocolate Morsels, melted
- Optional Garnish: Christmas Sprinkles
1. Chop and dry the cherries with a paper towel. Add all ingredients - except chocolate and sprinkles - in a large bowl and stir until well combined.
2. Chill in the refrigerator for 2 hours. Roll or scoop mixture into balls and place on a wax paper lined tray. Freeze for 30 minutes
3. Melt the chocolate in the microwave (or in a double broiler over the stovetop) and stir until smooth. Dip the balls into the chocolate to cover completely and place them back on the wax paper lined tray.
4. Decorate with sprinkles and place in refrigerator to set. Serve and enjoy!
Store leftover candy in an airtight food storage container. Freeze for up to three months.
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Amount Per Serving: Calories: 315Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 5mgSodium: 38mgCarbohydrates: 39gFiber: 3gSugar: 35gProtein: 3g
**Nutrition is calculated by a third party. Actual values may vary.