Coconut Pecan Balls

1 package (16 ounces) confectioners sugar
4 cups flaked coconut
cup mashed potatoes, chilled
cup finely chopped pecans
1 teaspoon almond extract
1 package (14.3 ounces) chocolate fudge frosting mix
2 tablespoons butter or margarine
2 tablespoons light corn syrup

Combine sugar, coconut, potatoes, pecans, and almond extract in large bowl; blend thoroughly.
Drop by heaping teaspoonfuls onto waxed paper-lined baking sheet.
Chill 1 hour. Roll each drop into a 1-inch balls and set aside.
Combine frosting mix, 3 tablespoons water, butter, and corn syrup in the top of a double boiler.
Place top over boiling water; heat and stir until smooth.
Dip balls into frosting mixture, swirling to coat evenly.
Remove with tongs or fork to waxed paper-lined baking sheet.
Chill 1 hour, or until coating hardens.
Store in airtight container.

The All-American Potato Cookbook