📝 About This Recipe
A legendary treasure of New England, Needhams are a unique chocolate-covered coconut cream confection with a secret heritage ingredient: the humble Maine potato. This surprising addition creates a silky, melt-in-your-mouth texture that perfectly balances the sweetness of the shredded coconut and rich dark chocolate. Born in the 19th century and named after a popular preacher, these candies remain a beloved staple of coastal Maine candy shops and holiday traditions.
🥗 Ingredients
The Potato Base
- 1 medium Russet potato (peeled and cubed; should yield 3/4 cup mashed)
- 1/4 teaspoon Salt (for the boiling water)
The Coconut Filling
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 2 pounds Confectioners' sugar (sifted to remove lumps)
- 14 ounces Sweetened shredded coconut (finely chopped for a smoother texture)
- 2 teaspoons Pure vanilla extract (high quality makes a difference)
- 1/2 teaspoon Salt (to balance the sweetness)
The Chocolate Coating
- 24 ounces Semi-sweet chocolate chips (or high-quality dark chocolate bars, chopped)
- 2 tablespoons Paraffin wax or Coconut oil (for a glossy finish and snap)
- 1 pinch Flaky sea salt (optional topping)
👨🍳 Instructions
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1
Place the peeled and cubed potato in a small saucepan, cover with water and a pinch of salt, and boil until very tender, about 12-15 minutes.
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2
Drain the potato thoroughly and mash it while still hot until completely smooth. Measure out exactly 3/4 cup of mashed potato; ensure there are no lumps remaining.
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3
In a large mixing bowl, combine the warm mashed potato with the melted butter, vanilla extract, and 1/2 teaspoon of salt. Stir until well incorporated.
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4
Gradually fold in the sifted confectioners' sugar one cup at a time. The mixture will initially be very soft but will stiffen as you add more sugar.
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5
Stir in the shredded coconut. If the coconut strands are very long, pulse them in a food processor a few times before adding to ensure the candies are easy to bite through.
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6
Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to act as handles for easy removal later.
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7
Press the coconut mixture firmly and evenly into the prepared pan using a greased spatula or your hands. Smooth the top until it is level.
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8
Cover the pan and refrigerate for at least 2 hours, or ideally overnight. The filling must be very cold and firm before cutting.
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9
Once chilled, lift the filling out of the pan using the parchment handles. Use a sharp knife to cut the slab into 1-inch or 1.5-inch squares.
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10
Place the cut squares back in the freezer for 20 minutes while you prepare the chocolate coating; this prevents them from melting when dipped.
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11
In a double boiler over simmering water, melt the chocolate chips and paraffin wax (or coconut oil) together, stirring until glossy and smooth.
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12
Using a fork or a dipping tool, submerge each cold coconut square into the melted chocolate, tapping off the excess against the side of the bowl.
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13
Place the dipped candies onto a wire rack or clean parchment paper. If using flaky sea salt, sprinkle a tiny bit on top before the chocolate sets.
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14
Allow the chocolate to harden completely at room temperature or in the refrigerator for 30 minutes before serving.
💡 Chef's Tips
Use a Russet or Maine potato for the best starchy texture; avoid waxy red potatoes. Ensure the potato is mashed while hot to prevent a 'gluey' texture. Sift your confectioners' sugar to avoid tiny white lumps in your dark chocolate coating. If the filling is too sticky to handle, chill it for an extra hour before pressing into the pan. For the most authentic look, keep the chocolate coating thin rather than a thick shell.
🍽️ Serving Suggestions
Serve alongside a hot cup of strong New England coffee or chicory tea. Pair with a glass of cold milk for a classic childhood treat. Package in small tins with wax paper for a traditional Maine-style holiday gift. Arrange on a dessert platter with fresh berries to cut through the sweetness. Enjoy as a post-hike energy snack, just as Maine woodsmen used to do.