2 ½cupsor 1 7-ounce bag unsweetened shredded coconut
2cupssemisweet chocolate chips
2ouncesunsweetened chocolate,chopped
Instructions
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.