Maine Needhams

Maine Needhams


  • ½ cup boiled, cubed potato, drained
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • 1 pound approximately 4 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coconut extract
  • 2 ½ cups or 1 7-ounce bag unsweetened shredded coconut
  • 2 cups semisweet chocolate chips
  • 2 ounces unsweetened chocolate, chopped


  • In a food processor, combine potato, salt, and butter. Pulse until smooth.
  • Add confectioners’ sugar and both extracts and blend well.
  • Pour mixture into a large bowl and fold in coconut.
  • Press mixture into a 9-inch square baking pan that has been greased and lined with foil, and then greased again.
  • Refrigerate until very firm, approximately 1-2 hours.
  • On a cutting board, cut firm coconut mixture into 1 to 1 ½ inch squares. Place squares on waxed paper lined sheet pans, and chill until ready to dip.
  • Over a double boiler, melt both chocolates until smooth and cool slightly.
  • Using 2 forks, dip each square into the chocolate, covering completely, and shake off the excess chocolate. Place each dipped square onto another wax paper lined sheet pan. Chill until firm. Keep in an airtight container in the refrigerator.


Makes approximately 2 ½-3 dozen