Ingredients
Method
Step-by-Step
- Peel the potato and cut it into even chunks. Place the chunks in lightly salted water and boil for 15–20 minutes, or until completely tender.
- Drain the potato exceptionally well, allowing steam to escape. Mash it while hot until perfectly smooth, without adding butter or milk, then let it cool until warm rather than hot.
- Stir the vanilla extract into the warm mashed potato. Add the sifted confectioners’ sugar gradually, about 1 cup at a time, mixing after each addition.
- Continue mixing as the potato mixture changes from sticky and stiff to a thick dough. Add the shredded coconut and mix until evenly distributed.
- If the dough is too wet to shape, add a little more confectioners’ sugar. If it feels very dry, knead it briefly until it comes together.
- Roll the dough into small balls, using roughly 1 teaspoon to 1 tablespoon of dough for each candy. Keep the portions small so the batch produces approximately 30–40 candies.
- Place the ground cinnamon in a shallow dish and roll each candy through it until completely coated. Refrigerate the candies for 30–60 minutes to firm before serving.
Notes
The potato’s moisture determines the exact sugar amount, so add the confectioners’ sugar gradually rather than dumping it in all at once. Store the finished candies covered in the refrigerator.