This is from the Betty Crocker Cooky Book copyright 1963

CHOCOLATE-COCONUT CANDIES

3/4 cup mashed potatoes made from our instant mashed potatoes
1 lb. flaked coconut about 4 cups
1 lb. confectioners' sugar about 4-3/4 cups, sifted
1 tsp. almond extract
Chocolate Coating-below

Combine ingredients except Coating; drop by heaping teaspoonfuls on waxed paper. Roll in balls; refrigerate 1/2 to 1 hour. If mixture is too soft to form balls, refrigerate first, then shape balls. Dip balls in Coating, turning to coat on all sides. Keep chocolate over hot water while dipping candy. With tongs or forks, lift balls out of chocolate on waxed paper or cake rake. Place candies in refrigerator to harden. Makes about 5 dozen candies.

CHOCOLATE COATING:
Mix 2 tbsp. soft butter, 2 tbsp. corn syrup, and 3 tbsp. water in the top of a double boiler. Stir in 1 package of our chocolate fudge flavor frosting mix until smooth. Heat over rapidly boiling water 5 min., stirring occasionally

Note: I personaly use Ambrosia Chocolate and all I have to do is melt it, the butter and corn syrup are not needed with this confectioners chocolate.