Dessert: United States – Maine – Maine Needhams

Serving Size: 24

Approximate Time

Prep 50 min

Cook 5 min

Additional 45 min

Total 1 hr 30 min

Ingredients

- 1 medium russet potato, peeled and cooked, approx. 8 oz (225 g) raw — yields about 1 cup (240 g) mashed
- 1/2 cup (100 g) granulated sugar
- 1 cup (120 g) confectioners' (powdered) sugar
- 2 cups (160 g) sweetened shredded coconut
- 1 tbsp (14 g) unsalted butter, softened
- 1 tsp (5 ml) vanilla extract
- 1/8 tsp (pinch) salt
- 8 oz (225 g) semisweet chocolate chips or melting wafers
- 1 tbsp (15 ml) vegetable oil or coconut oil (to thin chocolate)
- Parchment paper, for setting

Instructions

Short Description:
Small coconut-and-potato candy balls traditionally coated in chocolate, offering a soft, sweet interior of mashed potato, coconut, and sugar with a crisp chocolate shell. A classic Maine confection often served at holidays and community events.

Regional Notes:
This Maine version uses mashed potato in the filling, a defining trait of authentic Needhams that sets them apart from other coconut-chocolate candies. The texture is softer and denser than typical truffles because the potato binds the coconut and sugar in the way practiced in coastal Maine towns.

1. Place the peeled potato in a pot of cold, salted water and bring to a boil. Cook until very tender, about 15–20 minutes. Drain and mash thoroughly until smooth and cool to room temperature, about 15 minutes.
2. In a medium bowl, combine the mashed potato, granulated sugar, butter, vanilla, and salt. Stir until the sugar begins to dissolve and the mixture is smooth.
3. Fold in the shredded coconut and confectioners' sugar. Mix until a sticky, malleable dough forms. If too wet, add up to 2 tbsp (16 g) more confectioners' sugar; if too dry, a teaspoon of warm milk can be added.
4. Cover the mixture and chill in the refrigerator for at least 30 minutes to firm up, making it easier to shape.
5. Line a baking sheet with parchment paper. Using a small cookie scoop or a tablespoon, portion the filling into roughly 24 equal pieces. Roll each portion between your palms to form smooth balls about 1 inch (2.5 cm) in diameter. Place balls on the prepared sheet and chill for 15 minutes.
6. Melt the chocolate chips with the oil in a double boiler over gently simmering water, stirring until smooth, or microwave in 20–30 second bursts at 50% power, stirring between bursts until fully melted and glossy.
7. Using a fork or dipping tool, dip each chilled ball into the melted chocolate to coat completely, allowing excess chocolate to drip off. Return to the parchment-lined sheet. If desired, use the tip of a toothpick to smooth any drips.
8. Refrigerate the dipped Needhams until the chocolate is set, about 20–30 minutes.
9. Store finished Needhams in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage. Serve chilled or at cool room temperature.