Chocolate Coconut Candies Recipe
3/4 C. mashed potatoes (homemade or made from instant mashed potatoes)
1 lb. flaked coconut (about 4 C.)
1 lb. confectioners' sugar (about 4-3/4 C., sifted)
1 t. almond extract
Chocolate coating (recipe follows)
In a mixing bowl, combine potatoes, coconut, confectioners' sugar and extract. Drop by heaping teaspoons on wax paper. Shape into balls; refrigerate 1/2 to 1 hour. (If mixture is too soft to form balls when first mixed, refrigerate first, then shape balls.)
Dip balls in chocolate coating, turning to coat on all sides. Keep chocolate over hot water while dipping candy.
With tongs or forks, lift balls out of chocolate and place on wax paper or cake rack. Place candies in refrigerator to harden; store in tightly sealed container.
Makes about 5 dozen.
Combine the following ingredients in the top of a double boiler: 6-ounce package semisweet chocolate pieces, 4 squares semisweet chocolate (4 ounces) and 1/3 paraffin bar (5-by-3-inch bar). Melt over warm water, stirring occasionally, until ingredients are blended.
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