NEEDHAMS:

3/4 c. unseasoned mashed potatoes
1/2 tsp. salt
2 lb. confectioners sugar
1 stick butter
1/2 lb. flaked coconut (better to use than shredded)
2 tsp. vanilla

CHOCOLATE COATING:

12 oz. chocolate chips
4 sq. unsweetened chocolate
1/2 cake paraffin wax (2 1/2 x 2 1/2 in.)

Dedicated with "Love" to my family and friends who have enjoyed these for years.

Pare and cook potatoes to make 3/4 cup mashed, unseasoned. Add salt. Using a double boiler, place butter in it and melt over boiling water. Add mashed potatoes, confectioners sugar, flaked coconut and vanilla. Mix well and turn into a buttered jelly roll pan. Spread evenly (mixture is very thick). Place in a cool place to harden. It is good to make these needham centers the day before coating, but may be done the same day. When cool and hardened, cut into small squares and dip in chocolate coating.

Coating Mixture: Place paraffin and unsweetened chocolate in the top of a double boiler over water and melt. Then turn down heat and add chocolate chips. Stir to melt. Keep heat temperature low to maintain a melt, but to keep chocolate thickened. dip needhams to coat. Place dipped squares on wax paper to cool. These keep very well for a long time refrigerated and are even better flavored when kept a few weeks.