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| Servings |
Ingredients
- 3/4 cup cooked and prepared mashed potatoes (either homemade or instant, nothing added)
- 14 ounces shredded coconut
- 1 pound powdered sugar (1 box)
- 1 teaspoon almond extract
- 14 ounces Baker's dipping chocolate
Ingredients
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Instructions
- Mix together mashed potatoes (Idaho or any starchy potato), coconut, powdered sugar and almond extract. Roll mixture into balls the size of a quarter. Freeze the coconut balls for about 1 hour for added firmness. Melt Baker’s Dipping Chocolate according to instructions.) When coconut balls have hardened, dip into chocolate mixture using a toothpick or short skewer. Cool on baking sheet lined with wax paper or parchment. Refrigerate and enjoy.
Recipe Notes
Variation:
Before the chocolate sets up on coconut balls, roll in shredded coconut.
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