Spring has finally arrived, and Easter is just around the corner. We didn’t always have lots Easter candy when my children were small, but it is fun to have a little. I was reminded the other day that Easter is the last candy holiday until Halloween! This fun recipe helps to satisfy the sweet tooth of your favorite little (and maybe not-so-little) person in your life! This is a modified version of one found in my 2007 Best of Country Cooking cookbook.
1 stick butter, softened
1/2 c. cold mashed potatoes, prepared without adding milk butter or salt
2 lb. confectioners’ sugar
1-1/2 c. flaked coconut
1 tsp. flavoring (vanilla; coconut; almond or whatever you like)
1 lb. chocolate candy coating
colored sprinkles of various types
In a large mixing bowl, cream butter. Beat in mashed potatoes. Gradually add the confectioners’ sugar, beating smooth in between additions. Add coconut and flavoring; mix well. Shape into 1-inch ovals (egg shapes); place on baking sheets and refrigerate 4-6 hours or over night.
Melt candy coating in microwave according to pkg. directions. Dip ovals into coating. Place on waxed paper. Decorate with sprinkles. Let stand until set. You may cool in the fridge for about 10 minutes. Store in an airtight container in the refrigerator. Makes about 9 dozen. I made mine a bit bigger, so I ended up with about 4-1/2 dozen.