3/4 cup of instant potatoes (2 servings cooked, but not seasoned)
4 cups of flaked coconut
1 – 16 oz. package of powdered sugar
1 teaspoon of almond extract
Stir together the instant potatoes, coconut, powdered sugar, and the almond
extract, mixing thoroughly.
Refrigerate the mixture for 1 to 2 hours. Melt a 12 ounce bag of semi-sweet
chocolate chips and 1/3 of a bar of paraffin was in a double boiler. Shape the
coconut mixture into small balls and dip in the melted chocolate. Lay on waxed
paper until cool.
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