Once the mixture is fully combined, I scoop small portions and roll them into balls, placing each one on a parchment-lined baking sheet. This step always takes me into my own little peaceful rhythm—roll, place, repeat. The candies don’t have to be perfectly shaped; part of their charm is in their old-fashioned, homemade look. After shaping, I pop the tray into the fridge for about 20 minutes, just long enough to firm them up before dipping.
While the candies chill, I melt the almond bark. I prefer using the microwave in 20- to 30-second bursts, stirring between each one to keep it smooth. Once melted, I dip each candy by hand or with a fork, letting the excess drip off. This part can be messy, but I’ve learned to embrace it. After dipping, I set each candy back on the parchment and sprinkle a little extra coconut over the top. As the chocolate cools and hardens, the candies develop that perfect soft center with a satisfying snap on the outside.
Pro Tips for Best Results
I tested this recipe three different ways—using cold potatoes, warm potatoes, and potatoes that were reheated—and warm potatoes gave me the absolute best texture. Cold potatoes seize the sugar and create lumps, while reheated potatoes sometimes become watery. Fresh and warm is the sweet spot every single time.
Another thing I learned the hard way is not to rush the mixing. When I dumped all the powdered sugar in at once once, I ended up in a sugar storm and the mixture turned gummy. Adding the sugar gradually allows the dough to develop properly without overwhelming it. Little by little is the secret here.
For dipping, I’ve tried using toothpicks, forks, and even my fingers, and the method that works best is a fork lightly tapped against the edge of the bowl. It lets the excess chocolate drip off and keeps the coating smooth. If you try to lift them too quickly, the chocolate pools underneath and creates those uneven “skirts”—cute, but not always what I want.
Lastly, don’t skip chilling the candy before coating. I tried dipping warm candy balls once because I was impatient, and they melted instantly in the almond bark. Chilling them for even 15–20 minutes keeps their shape and makes dipping so much easier.
Common Mistakes to Avoid
I made this mistake the first time—using mashed potatoes that were too wet. If your potatoes are watery, the mixture becomes sticky and impossible to shape. Make sure you drain them very well and mash them without adding any liquid. This alone makes a world of difference.
Another common mistake is thinking you can cut back on the powdered sugar. I thought I was being clever once by reducing it, but all I got was a soft, gooey mess that wouldn’t hold a shape. It’s not just a sweetener here; it’s the structure of the candy. If the dough sticks to everything, it needs more sugar.(See the next page below to continue…)