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Chocolate-Covered Coconut Bites

Coconut, mashed potatoes, and powdered sugar covered in chocolate provide a delicious dessert. Enjoy plain or add natural food coloring for a fun party treat.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Servings: 12
Author: Jenn @ Regain Your Sparkle

Ingredients

  • 4 medium russet potatoes 1-2 lbs, peeled, cut into quarters
  • ½ teaspoon sea salt
  • 1 tablespoon + ½ teaspoon coconut oil can also use butter if desired, divided
  • 4 tablespoons coconut or other milk divided
  • 2 cups organic powdered sugar
  • 2½ cups unsweetened coconut flakes
  • 1 teaspoon vanilla extract
  • 10-20 drops natural food coloring optional
  • 10-12 oz allergen-free chocolate chips chunks, or shavings (I use Enjoy Life or I break up Trader Joe’s Organic Dark Chocolate Truffle Bars (be careful as these aren’t allergen-free, but I’ve not personally had any issues so far).
  • Optional toppings: chopped dry or freeze-dried fruit pieces chopped nuts, sugar, chocolate shavings, extra coconut flakes, sea salt, etc.

Instructions

  • Add potatoes to a medium saucepan and enough water to cover them. Add salt. Bring to a boil. Reduce heat to medium-low. Cover loosely and heat until potatoes are tender enough to break (about 15 minutes). Drain.
  • Mash with a potato masher or fork. Add 1 tablespoon coconut oil and 2 tablespoons milk gradually while mashing until potatoes are smooth. Cool in the fridge.
  • Combine 1/3 cup of the mashed potatoes, powdered sugar, coconut flakes, vanilla, and coloring. Mix in 2 remaining tablespoons milk until all ingredients are easily combined you may need slightly less milk depending on consistency). Refrigerate overnight (this hydrates the coconut flakes).
  • Roll into balls. Refrigerate for 5-10 minutes to re-harden.
  • Melt chocolate and ½ teaspoon coconut oil together. Roll balls into chocolate. Garnish if desired. Refrigerate until hardened.
  • Enjoy right away, store in the fridge, or freeze for later use.

Notes

*Will make extra mashed potatoes.