Recipe by Penny Whitney
A family recipe passed down through the generations of my family was always made for the holidays.
- 118.29 ml mashed potatoes
- 2.46 ml salt
- 907.18 g confectioners' sugar
- 118.29 ml margarine
- 226.79 g flaked coconut
- 9.85 ml vanilla
- 340.19 g bag semi-sweet chocolate bits
- 113.39 g unsweetened chocolate squares
- 1 paraffin wax block or 1 paraffin wax
Directions See How It's Made
- Pare, cook and mash potatoes, or run the potatoes through a ricer to make certain you have no lumps.
- Add salt.
- melt the margarine in a microwave.
- Add potatoes, conf sugar, vanilla and coconut.
- It will create a very thick mixture.
- Mix well and then turn onto a pan lined with well buttered waxed paper.
- Spread evenly.
- Place another piece of buttered waxed paper on the top to keep the filling moist.
- Place in cool place and let harden.
- The trick to this is to allow the filling to harden 2 or 3 days if possible.
- If they start to get mushy when you attempt to dip them, try putting them into the freezer for about 30 minutes Cut into squares and dip.
- Chocolate dip: Using a double boiler put parafin in the top over boiling water and melt.
- Add both chocolates and melt.
- Stir well to mix ingrediants.
- Using a meat fork or a wooden kabob stick, dip the filling into the chocolate.
- Drain each square well before placing onto taxed paper.
- Let harden.
- Should yield 66 good sized squares.