Coconut Chocolate Candies
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Coconut Chocolate Candies Recipe
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- ¾ cup mashed potatoes*
- 1 package (16 ounces) confectioners' sugar
- 4 cups flaked coconut
- 1 teaspoon almond extract
- Chocolate Coating (below)
- 2 tablespoons soft butter or margarine
- 2 tablespoons corn syrup
- 3 tablespoons water
- 1 package of our chocolate fudge frosting mix
- Mix all ingredients except Chocolate Coating.
- Drop mixture by heaping teaspoonfuls onto waxed paper. Roll into balls; chill ½ to 1 hour or until firm.
- If the mixture is too soft to form balls, chill before shaping.
- Prepare Chocolate Coating.
- Using tongs or forks, dip balls in the coating, turning to coat evenly. (Keep coating over hot water while dipping balls.)
- Remove balls from coating and place on waxed paper or wire rack.
- Chill until firm.
- In the top of a double boiler, mix butter, corn syrup and water.
- Stir in frosting mix (dry) until smooth.
- Heat over rapidly boiling water 5 minutes, stirring occasionally.
*If our instant mashed potatoes are used, prepare as directed on package for 2 servings; measure ¾ cup.