- 1 box confectioners sugar about 4 cups
- 1/2 cup smooth, plain mashed potatoes
- 2 Tbsp unsalted butter
- 2 tsp vanilla extract
- 1/4 tsp salt
- 14 oz sweetened shredded coconut
- 1-1/2 lbs good-quality semisweet or bittersweet chocolate, chopped
- 3 Tbsp vegetable shortening
- Put the confectioners sugar in a large heatproof bowl. Make a deep well in the middle. Add the mashed potatoes, butter, vanilla, and salt to the well.
- Place the bowl over a saucepan of barely simmering water. Starting in the center of the well, stir the ingredients, gradually incorporating the sugar, until the sugar dissolves and the mixture forms a smooth paste, about 5 minutes.
- Remove the bowl from the heat and stir in the coconut. Transfer to the freezer and chill until firm, about 20 minutes.
- Roll tablespoons of the potato mixture into balls, then flatten each ball into a small square using your fingers; you should have about 40 squares. Put the squares on a large plate or baking sheet, cover with plastic wrap and freeze until firm, about 20 minutes.
- Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate melts.
- Add the shortening and stir vigorously until glossy, about 2 minutes. Transfer half of the chocolate to a glass liquid measuring cup.
- Line a baking sheet with foil, shiny-side up. One at a time, place each candy square on a fork and dip in the melted chocolate to coat; let the excess drip back into the cup. Transfer to the prepared baking sheet.
- Repeat with the remaining squares, refilling the cup with melted chocolate as needed. Let the candies harden at room temperature, about 1 hour.