Mashed potatoes, coconut, powdered sugar, and chocolate chips combine in this nostalgic, classic Maine candy recipe.
So, I’ve got this weird habit of reading really old church cookbooks. Like—the kind with yellowed pages and those curly, dotted fonts from typewriters your grandma probably used. Last winter, buried between jello salads and tuna loaf, I stumbled on a page that straight-up said: Potato Candy (Needhams).
At first, I thought it was a typo. Candy? With potatoes?? I mean, I’ve made some weird things in my kitchen (looking at you, microwave mug lasagna), but this felt like something out of a cooking prank show. Still… I had leftover mashed potatoes in the fridge and a curiosity I couldn’t shake.
And friends—it actually turned out amazing. No, really. The potato blends in like it was never there, and what you end up with is this soft, coconutty center that gets dunked in chocolate and turns into the chewiest, dreamiest bite. I made a batch for my mom, who grew up in Maine, and she nearly teared up when she tried one. Said it reminded her of the candy they used to sell by the register at the corner store down the street from her elementary school.
So, I guess what I’m saying is… Needhams Maine Potato Candy might be old-fashioned, kinda odd, and totally worth making at least once.
Why You’ll Love This Needhams Maine Potato Candy Recipe?
You know how some recipes just feel like a time capsule? That’s this. These candies are sweet without being cloying, nostalgic without being outdated, and they come together with the strangest ingredient combo I’ve ever fallen in love with. There’s no fancy candy thermometer or tricky sugar stages here—just you, some humble mashed potatoes, and a lot of coconut.
And the texture? Soft, chewy, melt-in-your-mouth kinda good. They taste like homemade Mounds bars that took a detour through grandma’s kitchen. Also, if you’re like me and sometimes want to bring something to a holiday party that makes people go “Wait…what?”—this is it.
Ingredient Notes:
I could just list them out, but nah. Let’s walk through them like we’re standing in your kitchen rummaging through your pantry.
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Powdered Sugar: It’s gonna feel like a lot. Four cups is no joke. But trust me—it’s the base of the candy and helps hold everything together. This isn’t the time to go half-sweet.
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Sweetened Shredded Coconut: Not the unsweetened kind. That’ll just make your candy taste like you’re chewing notebook paper. Get the sticky stuff.
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Mashed Potatoes: Plain, cold, and leftover is fine—just don’t use last night’s garlicky, buttery version unless you want your candy to taste like shepherd’s pie. I’ve been there. Don’t recommend it.
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Vanilla Extract: A splash gives the filling some warmth. Honestly, I’ve made it without and it was still good, but with vanilla? So much better.
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Salt: Just a pinch, but important. It balances all that sugar and keeps the flavor from going flat.
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Chocolate Chips or Candy Coating: I usually use semi-sweet chips because they’re cheaper and easy to find. If you’ve got fancy chocolate lying around, go wild. The candy coating sets up nicer though—just sayin’.
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Coconut Oil (optional): A tiny bit helps the chocolate melt smoother, especially if you’re using chips. No stress if you don’t have it.
How To Make Needhams Maine Potato Candy?
I’ll be honest—this is more of a “vibe” recipe than a strict science one. There’s room to improvise, and honestly? That’s kinda the fun of it.
Step 1: Line the pan and grease it.
Think of this as pre-game. Grab a baking sheet, line it with foil (or parchment if that’s what you’ve got), and grease it like your future self will forget. Because they will. I speak from experience.
Step 2: Stir together the good stuff.
Mix your powdered sugar, coconut, mashed potatoes, vanilla, and salt in a big ol’ bowl. It’s gonna feel strange. The texture will be thick and sticky, kinda like edible play-dough. Just roll with it.
Step 3: Spread it out and chill.
Press the mixture into the greased pan. Try to make it even, but don’t stress about perfection. This is rustic candy, not wedding fondant. Cover and refrigerate for at least four hours (or overnight if you forget about it like I did).
Step 4: Cut and chill again.
Once it’s firm, slice it into little squares or rectangles—whatever shape makes you happy. I’ve even done hearts once for Valentine’s Day. Transfer them to another tray lined with parchment and pop them back in the fridge for 30 minutes. They need to firm up a bit before dipping.
Step 5: Melt your chocolate.
Microwave it in 30-second bursts, stirring in between. Add coconut oil if you’re using it. You want it smooth, glossy, and irresistible. If it looks like pudding, you’ve gone too far.
Step 6: Dip & chill (again, I know).
Using two forks, dip each piece in chocolate, let the extra drip off, then place them back on the tray. Once they’re all coated, chill for another 15 minutes until the chocolate sets. Boom. Done.
Want To Save This Recipe?
Storage Options:
Keep ‘em in an airtight container in the fridge, and they’ll last up to two weeks (or longer if you hide them behind the kale like I do). You can freeze them, too. Just layer with parchment so they don’t stick together and let them thaw in the fridge when you’re ready to serve.
Pro tip? Don’t leave them out on the counter during a summer BBQ. Chocolate and heat? Not friends.
Variations and Substitutions:
Once you’ve got the classic Needhams down, there’s a whole world of weird candy combos to explore:
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Add almond extract instead of vanilla for a nuttier twist.
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Mix in crushed pecans or walnuts if you like some crunch.
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Try white chocolate coating for a sweeter vibe.
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Roll them into balls instead of bars. More work, but adorable.
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Swap coconut for graham crackers if coconut isn’t your thing. It works, I swear.
I once dipped these in orange-flavored chocolate. Regret? Nope. Was it weird? Also yes.
What to Serve with Needhams Maine Potato Candy?
They’re great on their own, but if you want to be extra (and who doesn’t sometimes?), here are a few ideas:
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Coffee or tea: The bitterness plays off the sweetness in the best way.
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Vanilla ice cream: Just… wow. Try it.
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Holiday platters: These bring the “What IS that?!” energy to every dessert table.
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With salty snacks: Like popcorn or pretzels. Sweet and salty? Always a win.
Frequently Asked Questions:
Do they taste like potatoes?
Not even close. They taste like coconut candy wrapped in chocolate. If no one told you, you’d never guess.
Can I make them ahead for Christmas (or Tuesday)?
Yup. They keep well in the fridge or freezer. Make a batch, stash some away, and you’re holiday-ready.
What if the mixture’s too wet or too dry?
Happens all the time. Too wet? Add more powdered sugar. Too dry? Add a spoonful of mashed potato. It’s more forgiving than most exes.
If you’ve read this far and you’re still skeptical, I get it. Potato candy sounds like the beginning of a bad joke. But Needhams Maine Potato Candy has this way of winning people over—one nostalgic, chocolatey bite at a time.
Try it. Just once. And if you do? Tell me how it went. Did you love it? Hate it? Start making a list of other vegetables to put in candy? (Looking at you, beet fudge.)
Either way—I’m rooting for your potato candy adventure.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Needhams Maine Potato Candy
Ingredients
- 4 cups powdered sugar
- 4 cups sweetened shredded coconut
- 3/4 cup cold plain mashed potatoes prepared without milk or butter
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 pound chocolate chips or chocolate candy coating
- 1 tablespoon coconut oil optional, for use with chocolate chips
Instructions
Prepare the baking tray:
- Line a baking sheet with aluminum foil and lightly grease it using either butter or nonstick spray. Set aside.
Combine the filling ingredients:
- In a large mixing bowl, thoroughly mix the powdered sugar, sweetened shredded coconut, cold mashed potatoes, vanilla extract, and salt. Stir until the mixture is fully incorporated and evenly textured.
Shape and chill the mixture:
- Transfer the mixture to the prepared baking sheet. Spread it out evenly, smoothing the surface with a spatula. Cover and refrigerate for a minimum of 4 hours, or overnight for best results.
Cut and re-chill the candy pieces:
- Once the mixture has firmed, cut it into rectangles approximately 2 inches by 1 inch in size (or into 2x2-inch squares if preferred). Place the pieces onto a parchment-lined baking sheet. Refrigerate again for 30 minutes to ensure they hold their shape when dipped.
Melt the chocolate coating:
- In a microwave-safe bowl, heat the chocolate chips in 30-second intervals, stirring between each round until the chocolate is fully melted and smooth. If desired, stir in coconut oil to enhance the texture and ease of dipping.
Dip the candies in chocolate:
- Using two forks, carefully dip each candy piece into the melted chocolate, gently tapping off excess coating against the side of the bowl. Place the coated candies back onto the parchment-lined tray.
Final chilling period:
- Once all pieces are coated, return them to the refrigerator for an additional 15 minutes to allow the chocolate to set completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
