1 large potato, peeled and coarsely chopped
3 tsp butter
1 lb powdered (confectioner's) sugar
1 tsp vanilla extract
1 cup shredded coconut
1 oz semi-sweet chocolate
Boil the potato in salted water until tender and mash the potato.
While it is still hot add 2 teaspoons butter, the powdered sugar, vanilla, coconut, and stir together.
Pat evenly into a greased 8x8 inch pan or shape into easter eggs, then put inside the fridge to cool.
Melt the chocolate and combine with the remaining butter.
Dip eggs into the chocolate and put on a cookie sheet or if you use a 8x8 inch pan spread the chocolate on top of the potato mixture and cut into squares before the chocolate hardens.
Serves 8 to 10
Bonnies Unique Boutique