1 medium-size potato
1 cup (250 mL) flaked or desiccated coconut
4 cups (1 L) sifted icing sugar
1 teaspoon (5 mL) vanilla
1 square bittersweet chocolate
Peel potato and boil until tender; drain well and mash. Stir in coconut. (It's important to add coconut before you add the icing sugar or the sugar will just melt into the potato giving no substance.) Add icing sugar and vanilla; mix well. Press into a buttered 8- or 9-inch (20 or 23 cm) square pan.
Melt chocolate over hot water or in a microwave oven. Pour over candy. Allow to set before cutting into squares. Makes 25 to 36 pieces.