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Maine Needhams Coconut Chocolate Potato Candy

This old-fashioned candy combines a creamy coconut center with a smooth chocolate shell, offering a rich treat perfect for sharing during holidays and gatherings.
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Prep Time 45 minutes
Total Time 2 hours 45 minutes
Servings: 60 pieces
Course: Candy, Dessert
Cuisine: American, Traditional
Calories: 110
Ingredients Method Notes

Ingredients
  

For the Coconut Filling
  • 1 bag (2 pounds) confectioners' sugar
  • 3/4 cup plain, unseasoned mashed potato, warm (no butter, milk or seasoning) Use a starchy potato, drained well and mashed smooth.
  • 1/2 cup unsalted butter, melted, plus more for the pan
  • 1 bag (14 ounces) sweetened flaked coconut Can be substituted with unsweetened coconut for a less sweet candy.
  • 2 teaspoons vanilla extract May use coconut extract for a stronger flavor.
  • 1/2 teaspoon table salt Consider reducing if using salted butter.
For the Chocolate Coating
  • 4 ounces unsweetened chocolate
  • 1 bag (12 ounces) semisweet chocolate chips Dark chocolate chips may be used for a deeper flavor.
  • 2 tablespoons vegetable shortening Can substitute with coconut oil; note that texture may change.

Method
 

Preparation
  1. Butter a rimmed 15 1/2 x 10 1/2-inch jelly roll pan or a 9x13-inch pan.
  2. In a large bowl or stand mixer, combine the confectioners' sugar, warm mashed potato, melted butter, coconut, vanilla, and salt. Mix on low until a thick paste forms, then beat on higher speed for about 30 seconds until smooth.
  3. Press the paste evenly into the prepared pan and let sit at room temperature for about 1 hour to firm up.
  4. Cut the filling into small, even squares for easier dipping.
Chocolate Coating
  1. Melt the unsweetened chocolate and chocolate chips together in a double boiler until smooth.
  2. Remove from heat and stir in the shortening until glossy and smooth.
  3. Dip each square into the melted chocolate and place on parchment paper to harden for about 1 hour.

Notes

Store in an airtight container in the refrigerator for up to 5 days; for best results, consume within 2 days. Can be frozen for up to 2 months.