3 cups finely shredded sweetened coconut
3 cups confectioners’ sugar
½ cup hot mashed potatoes
¼ cake paraffin wax
1 pound semisweet chocolate chips
In a large bowl blend the coconut and confectioners’ sugar. Add the hot mashed potatoes, blending well with a fork. Shape the mixture into balls and place on waxed paper.
In a heavy saucepan melt the paraffin wax and chocolate chips. Insert a toothpick into each ball and dip into the melted chocolate until well coated. Place on waxed paper and cool until firm. Store in the refrigerator.
Makes 2 dozen
Jody Hogan, Queen of Fine Threads
The Ram,
Cow Bay, Nova Scotia