Another ancient family recipe.
This was passed down on the other side of my family. My great-aunt remembers her mother making them during the great depression and I’m not sure how much further back the recipe goes. Trust me on this one, the ingredients are weird and it is totally worth it in the end.
1 C cold mashed potatoes
3 C shredded coconut (unsweetened)
4 C powdered sugar
2 t vanilla extract
6oz dark chocolate
1/4 bar shaved paraffin wax
Add coconut, but not all at once, fold into mush until thoroughly incorporated. (Taste a small spoonful if you still doubt me at this point.)
Once these are combined, put a damp cloth over the top and place in the fridge for 15 to 20 minutes.
While waiting for the filling to harden, shave the paraffin wax with a grater, and place in the double boiler with most of the chocolate. Do not start heating the wax and chocolate yet.
After most of the filling has been formed for dipping, start heating the chocolate on low-medium heat, stirring occasionally.
When all the chocolate is liquid, add the remainder chocolate and turn the heat down to low. This will drop the chocolate’s temperature somewhat, but keep it warm enough for dipping. Dip all filling balls in chocolate and let cool on wax paper.
Once cool, store at room temperature in airtight containers. Prepare to not have any left.