My grandmother would make these coconut peaks every Easter. They are vaguely reminiscent of a Mounds candy bar, with an unexpected ingredient: mashed potatoes.
You can use leftover mashed potatoes or boil potatoes and mash them just for this. Either way, make sure they are fully cooled and super smooth with no chunks.
I like to melt the chocolate in the top of a double boiler so I can rewarm it as needed, but you can use the microwave too. Feel free to swap out the semi-sweet for dark or milk chocolate chips if you prefer.
To make the coconut peaks into “eggs”, add enough extra coconut (start with 1 cup) to the mixture that you can shape it into ovals with your hands. After dipping in chocolate and chilling, you can decorate the eggs. My grandmother was an artist and would do lovely frosting flowers, but I use a simple white chocolate drizzle. The recipe will make about 3 dozen eggs.
- 3/4 cup mashed potatoes
- 4 cups confectioner’s sugar
- 4 cups sweetened coconut flakes (or more if making “eggs”)
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips, melted
- 3/4 cup white chocolate chips, melted (optional)
- Line a cookie sheet with wax paper.
- Combine the mashed potatoes and sugar in a large bowl and stir until all the sugar is incorporated and the mixture is soupy. Add the coconut, vanilla, and salt and stir until it’s evenly mixed in.
- Drop onto the prepared cookie sheet by the tablespoonful or add additional coconut and shape into “eggs”. Cover loosely with plastic wrap and chill until firm, at least 2 hours.
- Dip the top of each peak into the melted chocolate and place back on the cookie sheet. Chill uncovered until the chocolate is set, about 30 minutes.
- Drizzle with the melted white chocolate if desired.
If you’d like to make traditional Easter eggs, check out our naturally dyed “chocolate” eggs.