Ingredients
2 cups sweetened shredded coconut1/2 cup mashed potatoes (with added milk and butter)1/4 teaspoon vanilla extract1/8 teaspoon salt, optional 2 cups confectioners’ sugar24 unblanched almonds, toasted1 package (11-1/2 ounces) milk chocolate chips1 tablespoon butter
Preparation
In a large bowl, mix coconut, potatoes, vanilla and, if desired, salt. Gradually beat in confectioners’ sugar. Refrigerate, covered, until firm enough to shape, about 1 hour.
With hands dusted with confectioners’ sugar, shape mixture into twenty-four 1-in. ovals. Flatten slightly, then wrap each around an almond. Place on waxed paper-lined baking sheets; freeze until firm, at least 30 minutes.
In a microwave, melt chocolate chips and butter; stir until smooth. Using a fork, dip candies in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.
