• 4 cups confectioners' sugar
  • 4 cups flaked coconut
  • 3/4 cup cold mashed potatoes (without added milk or butter)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 pound dark candy coating


In a large bowl, combine sugar, coconut, potatoes, vanilla and salt; mix well.

Line a 9 inch square pan with foil; butter foil. Spread coconut mixture into pan. Cover and refrigerate overnight. Cut into 2-in. x 1-in. rectangles. Cover and freeze.

In a microwave or double boiler, melt candy coating. Dip bars in coating; place on waxed paper to harden. Store in an airtight container.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 4980

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