Needham Coconut Candies

Ingredients:

• 1/2 cup ready-made mashed potatoes
• 900 g dark chocolate, chopped
• 2 tsp vanilla extract
• 400 g of coconut flakes
• 450 g of powdered sugar
• 2 tbsp (30 g) butter
• 1/4 teaspoon salt
• 3 tablespoons of margarine

Preparation:

1. Place a mound of powdered sugar in a large heatproof bowl and make a well in the center. Place the mashed potatoes, butter, vanilla extract, and salt in the well.
2. Place the bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Starting from the center, stir the creamed potato mixture in a circular motion, gradually incorporating the sugar, until the sugar dissolves and the mixture becomes smooth and paste-like, about 5 minutes. Remove the bowl from the water bath and stir in the coconut. Place the bowl in the freezer and freeze the resulting candy filling for about 20 minutes.
3. Take a tablespoon of the candy filling and roll into balls, then press them onto the countertop and form into squares (you should have about 40). Transfer the squares to a large plate or baking sheet, cover with plastic wrap, and freeze for about 20 minutes.
4. Line a baking sheet with foil, shiny side up. Place the chocolate in a microwave-safe bowl and microwave on high for 2 minutes, stirring every 30 seconds, until melted. Add the margarine and stir vigorously for about 2 minutes.
5. Prick the candy with a fork and dip it completely into the melted chocolate. Lift the candy and let the chocolate drip off. Transfer it to a baking sheet. Repeat with the remaining candies. candiesLeave the candies at room temperature for 1 hour to allow the chocolate to set.