3/4 cup of instant potatoes (2 servings cooked, but not seasoned)
4 cups of flaked coconut
1 – 16 oz. package of powdered sugar
1 teaspoon of almond extract

Stir together the instant potatoes, coconut, powdered sugar, and the almond extract, mixing thoroughly.

Refrigerate the mixture for 1 to 2 hours.

Melt a 12 ounce bag of semi-sweet chocolate chips and 1/3 of a bar of paraffin was in a double boiler.

Shape the coconut mixture into small bal s and dip in the melted chocolate.

Lay on waxed paper until cool.

5 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
3 cups coconut
2 eggs, well beatin
2 cups milk
4 tablespoon butter, melted

Preheat oven to 350 degrees.
Sift flour, sugar, baking powder, cinnamon, cloves, and salt. Add coconut, blending well. Add eggs.
Pour in milk 1/2 cup at a time, blending well after each addition.
Add butter and blend well.
Fill 2 greased and floured loaf pans and bake for 1 hour.

Dilute a few drops of food coloring with ½ teaspoon water in a large plastic food storage bag.
Add 1 to 1 1/3 cups flaked coconut.
Close the bag and shake well until the coconut is evenly coated.

If a deeper color is desired add more diluted food color and shake again.