Ingredients

The following ingredients have 36 Servings
  • 2 ½ cups confectioner’s sugar
  • ½ cup fresh potato cooked and mashed (I used Russet)
  • 2 tablespoons butter
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups sweetened shredded coconut
  • 2 8-ounce bars 60% cocoa bitter sweet chocolate
  • 2 8-ounce bars semi-sweet chocolate
  • 1 ½ tablespoons vegetable shortening

Instruction

  • In a medium to large bowl, place confectioner’s sugar.
  • If the mashed potato is not hot, heat it in the microwave in a small bowl and once hot, stir in the butter.
  • Add the heated potato mixture to the sugar along with vanilla and salt and whisk to combine until creamy with no lumps.
  • Add coconut and stir to combine.
  • Spray an 8×8-inch pan with pan spray. Fold a piece of parchment in half the long way and press onto the bottom letting the parchment hang out both sides as handles.
  • Spread the batter in and smooth the top. Freeze for 20 minutes.
  • After 20 minutes, remove with parchment handles to a cutting board and cut 6×6 which will yield 36 pieces.
  • Place back in the pan and back into the freezer for 30 minutes.
  • About ten minutes before the mixture in the freezer is ready, place a medium sauce pan filled half way with water on to boil. Once boiling, remove from heat and place a bowl larger than the pan opening over the top and add the chocolate and shortening.
  • Stir with a spoon or fork until the chocolate has completely melted and smooth. Remove from the pan.
  • Remove candy from the freezer and layout wax paper or a silicone mat over a sheet tray or cookie sheet.
  • Use a fork and one at a time, lift a square and dip into the chocolate and cover completely. Let drip and then place on the prepared pan.
  • Repeat for all 36, reheating chocolate if needed. (*See tip below.)
  • Let chill for an hour and enjoy. Must be kept refrigerated.