3/4 c. mashed potatoes
1 (14 oz.) pkg. flaked coconut
1 tsp. almond extract
4 3/4 c. powdered sugar, sifted (1 lb.)
Combine ingredients and drop by heaping spoonfuls on waxed paper. Roll into balls and refrigerate for 1 hour. Dip balls into coating mixture. Yield: 60 pieces
COATING:
2 T. soft butter
2 T. corn syrup
3 T. water
1 (8 oz.) pkg. semi-sweet chocolate
Heat in double broiler for 5 minutes, being careful not to get chocolate too hot. Mix until smooth. Keep mixture over hot water while dipping candy. Place on waxed paper and refrigerate to set, or mix 1 large package chocolate chips with 1/3 bar paraffin wax. Melt over low heat in double broiler. Dip as above.
RRVPGA Auxiliary