Needham Potato Candy

Prepare the Filling

• In a large bowl, use an electric mixer or a wooden spoon to beat the cooled mashed potato, softened butter, and vanilla extract until well combined.
• Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition until fully incorporated. The mixture will become very thick and stiff.
• Fold in the shredded coconut and salt with a spatula until evenly distributed throughout the mixture.

Chill the Filling

• Line an 8x8 inch or 9x9 inch baking pan with parchment paper, leaving an overhang on two opposite sides to act as handles.
• Transfer the filling mixture to the pan and press it down firmly and evenly. Use the back of a spoon or an offset spatula to create a smooth, flat surface.
• Cover the pan and refrigerate for at least 1-2 hours, or until the block is very firm to the touch.

Cut and Freeze

• Using the parchment paper handles, lift the chilled block of filling out of the pan and place it on a cutting board.
• With a sharp knife, cut the block into 24 equal squares (a 6x4 grid).
• Arrange the squares in a single layer on a parchment-lined baking sheet and place them in the freezer for 15-20 minutes. This helps them hold their shape during dipping.

Melt Chocolate

• While the squares are freezing, place the dark chocolate and coconut oil in a microwave-safe bowl.
• Microwave in 30-second intervals, stirring well between each, until the chocolate is about 90% melted. Continue stirring until completely smooth to avoid overheating.
• Alternatively, melt the chocolate and coconut oil in a heatproof bowl set over a saucepan of simmering water (a double boiler).

Dip and Set Candies

• Working with one frozen square at a time, drop it into the melted chocolate. Use two forks to turn the square and ensure it's fully coated.
• Lift the candy out of the chocolate with one fork, and tap it gently on the side of the bowl to allow excess chocolate to drip off.
• Place the dipped candy back on the parchment-lined baking sheet. Repeat with all remaining squares.
• Let the candies set at room temperature for about 1 hour, or in the refrigerator for 20-30 minutes, until the chocolate is completely firm.