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Chocolate Coconut Candies

Source of Recipe

1977 Betty Crocker recipe cards
¾ C mashed potatoes*
1 Pkg (16oz.) confectioner’s sugar
4 C flaked coconut
1 tsp. Almond extract
Chocolate Coating (below)

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 mixture is too soft to form balls, chill before shaping.

Prepare Chocolate Coating. Using tongs or forks, dip balls into coating, turning to coat evenly. (Keep coating over hot water while dipping potato balls). Remove coated potato balls from coating and place on waxed paper or wire rack. Chill until firm. Makes about 5 dozen cookies

*If instant mashed potatoes are used, prepare as directed on package for 2 servings; measure ¾ cup.

CHOCOLATE COATING

2 Tblsp. Soft butter or margarine
3 Tblsp. Water
2 Tblsp. Corn syrup
1 package BC chocolate fudge frosting mix

In top of double boiler, mix butter, corn syrup and water. Stir in frosting mix (dry) until smooth. Heat over rapidly boiling water 5 minutes, stirring constantly.