Coconut Candy is a charming old-fashioned confection that blends creamy mashed potato, butter, coconut, and chocolate into bite-sized indulgent treats. While the combination of potato and sugar might sound unusual, this clever method, dating back to early 20th-century American home kitchens, produces a delightfully smooth and rich candy center. The shredded coconut adds a chewy texture, and the chocolate coating brings the perfect balance of sweetness and depth. These candies were often made during holidays or family gatherings, treasured for their simplicity, accessibility, and nostalgia. This recipe’s handwritten style hints at a beloved tradition of sharing homemade sweets from one generation to the next.
Ingredients
- 1 potato (about the size of an egg, cooked and peeled)
- 4 tbsp butter
- 1 tsp vanilla extract
- 3 ½ cups powdered sugar ( 10x sugar)
- sweetened condensed milk (just enough to bind)
- 7 oz flaked sweetened coconut
- 3 oz unsweetened chocolate
- 1 tsp shaved paraffin (optional, for chocolate stability)
Instructions
Step 1: Mash the Base:
- In a large bowl, mash the cooked potato with the butter until smooth and well combined.
Step 2: Mix In Flavorings and Sugar:
- Add the vanilla and gradually mix in the powdered sugar until smooth.
Step 3: Adjust Texture:
- Add a small amount of sweetened condensed milk, just enough so that the mixture can be shaped into balls.
Step 4: Add Coconut:
- Stir in the flaked coconut until evenly distributed.
Step 5: Chill the Mixture:
- Cover and refrigerate the mixture for at least 30 minutes to firm up.
Step 6: Shape the Candy:
- Once chilled, form into small balls or ovals. Chill again for 30 minutes.
Step 7: Prepare the Chocolate Coating:
- In a double boiler, melt the unsweetened chocolate with the shaved paraffin (optional, improves chocolate texture and shine).
Step 8: Dip the Candies:
- Using a fork or dipping tool, dip each chilled candy into the melted chocolate. Let excess drip off, then place on waxed paper.
Step 9: Let Set:
- Allow the candies to cool and set completely at room temperature or refrigerate until firm.
Tips
- Add chopped nuts or dried cherries for texture.
- Substitute sweetened coconut for a sweeter flavor.
- Use milk or semi-sweet chocolate for a milder coating.
- Replace paraffin with 1 tsp coconut oil for a natural alternative.
- Freeze for up to 2 months in an airtight container.
Transcription of the Original Recipe
Read or copy the transcription
Coconut Candy 1 potato (size of egg) cooked. Mash with 4 tbsp butter Add: 1 tsp vanilla 1 lb 10X sugar Enough (small amount) of canned milk until shape can be formed 1 7 oz bag coconut. Chill, then shape, chill again. Melt 3 sqs unsweetened chocolate in double boiler with 1 tsp shaved paraffin. Dip candy in chocolate and roll with fork Place on waxed paper
From Transcription to Instructions
We love this recipe card, but it’s pretty spare , so we kept the same ingredients and flavors and broke that quick note into smaller steps so you can follow along. The instructions spell out adding the vanilla and powdered sugar first, then using just enough sweetened condensed milk to make the mix shapeable (the card’s “small amount” was right, but vague). It also tells you to stir in the coconut after the base is smooth and to chill before and after shaping so the balls hold together, and it notes the paraffin in the chocolate as optional.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.5gCholesterol: 5mgSodium: 25mgPotassium: 70mgFiber: 1gSugar: 15gVitamin A: 90IUVitamin C: 1mgCalcium: 10mgIron: 0.3mg
