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1
Put the confectioners' sugar in a large heatproof bowl; make a deep well in the middle.
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2
Add the mashed potatoes, butter, vanilla and salt to the well.
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3
Place the bowl over a saucepan of barely simmering water.
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4
Starting in the center of the well, stir the ingredients, gradually incorporating the sugar, until the sugar dissolves and the mixture forms a smooth paste, about 5 minutes.
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5
Remove the bowl from the heat and stir in the coconut.
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6
Transfer to the freezer and chill until firm, about 20 minutes.
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7
Roll tablespoonfuls of the potato mixture into balls, then flatten each ball into a small square using your fingers (you should have about 40 squares).
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8
Put the squares on a large plate or baking sheet, cover with plastic wrap and freeze until firm, about 20 minutes.
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9
Line a baking sheet with foil, shiny-side up.
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10
Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate melts.
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11
Add the shortening and stir vigorously until glossy, about 2 minutes.
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12
Transfer half of the chocolate to a glass liquid measuring cup.
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13
One at a time, place each candy square on a fork and dip in the melted chocolate to coat; let the excess drip back into the cup.
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14
Transfer to the prepared baking sheet.
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15
Repeat with the remaining squares, refilling the cup with melted chocolate as needed.
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16
Let the candies harden at room temperature, about 1 hour.
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17
Photograph by Charles Masters
