Homemade Holiday Gifts: Chocolate Covered Coconut Candies

While it sounds unusual for a sweet treat, recipients of this tasty gift will have no idea it contains potato! We’ve offered some yummy variations so you can divide your recipe for a flavorful assortment!  Nestle finished products into mini muffin liners or candy cups for gift giving. 

Makes 5 dozen candies

Ingredients

¾ cup mashed potato, about one medium Russet potato. (Do not used mashed potatoes that contain butter, salt, or other ingredients.)
4 cups sweetened flaked coconut
4 ½ cups powdered sugar
1 tsp almond extract
1 cup semi-sweet chocolate chips
12 ounces dark chocolate candy wafers or chocolate-flavored almond bark (about 2 ½ cups)
Ground or finely chopped almonds for garnishing, optional

Instructions

1. In a large bowl, combine mashed potato, coconut, powdered sugar, and almond extract. Mixture will be stiff.  Drop by heaping teaspoon onto wax paper then roll into a small ball, a little less than 1-inch. Refrigerate for 1 hour or until firm.
2. Combine the chocolate chips and candy wafers and melt in a double boiler. Dip balls into melted chocolate and place on waxed paper to harden. Just-dipped candies can be garnished with a sprinkle of ground almonds if desired. Store in an airtight container in a cool location.

Variations

• Add a whole almond to each candy when forming into balls.
• Replace almond extract with peppermint extract, sprinkle ground or crushed peppermints on top of just-dipped chocolate.
• Replace almond extract with lime or orange extract and garnish dipped candy with lime or orange zest.
• Replace almond extract with a hazelnut liquor, add ground hazelnuts to coconut mixture, garnish dipped chocolate with sprinkle of ground hazelnuts.
• Use a combination of rum and pineapple flavoring for a piña colada version.

Tip

When using a double boiler to melt the chocolate, make certain the utensils, and any bowl or pan you place the chocolate in, is completely dry. It is crucial that water not enter the chocolate as it will cause the chocolate to “tighten” and turn into a clumping grainy mess! Water is heated over low heat, not boiling water, and should not touch the top bowl or pan.