3/4 c. mashed potatoes
(homemade or made from instant mashed potato puffs)
1 lb. flaked coconut (about 4 c.)
1 lb. confectioners' sugar (about 4 3/4 c., sifted)
1 tsp. almond (or vanilla) extract
Dipping chocolate (for coating)

Combine ingredients except dipping chocolate; drop by heaping teaspoonsful on waxed paper. Roll in balls; refrigerate 1/2 to 1 hour. If mixture is too soft to form balls, refrigerate first, then shape balls. Dip balls in coating, turning to coat on all sides. Keep chocolate over hot water while dipping candy. With tongs or fork, lift balls out of chocolate on waxed paper or cake rack. Place candies in refrigerator to harden. Makes about 5 dozen candies.