Coconut Almond Candy

The secret ingredient in this homemade candy is a true surprise—no one tasting these delicious morsels will guess what’s in the sweet, creamy filling!

—Katrina Smith, Lawrence, KS

PREP: 45 MIN. + CHILLING • MAKES: 2 DOZEN

• 2 cups sweetened shredded coconut
• ½ cup mashed potatoes (with added milk and butter)
• ¼ tsp. vanilla extract
• ⅛ tsp. salt, optional
• 2 cups confectioners’ sugar
• 24 unblanched almonds, toasted
• 1 pkg. (11 ½ oz.) milk chocolate chips
• 1 Tbsp. butter

1. 1. In a large bowl, mix coconut, potatoes, vanilla and, if desired, salt. Gradually beat in confectioners’ sugar. Refrigerate, covered, until firm enough to shape, about 1 hour.
2. 2. With hands dusted with confectioners’ sugar, shape mixture into twenty-four 1-in. ovals. Flatten slightly, then wrap each around an almond. Place on waxed paper-lined baking sheets; freeze until firm, at least 30 minutes.
3. 3. In a microwave, melt chocolate chips and butter; stir until smooth. Using a fork, dip candies in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.

1 PIECE: 167 cal., 8g fat (5g sat. fat), 5mg chol., 61mg sod., 23g carb. (20g sugars, 1g fiber), 2g pro.