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Coconut Christmas Candy
Ingredients:
3 cups coconut
2 cups powdered sugar
1/4 cup margarine, softened
1/4 cup evaporated milk
1 teaspoon almond extract
almond bark, vanilla or chocolate flavor
Directions: Combine all ingredients except almond bark. Mix well. Press into cookie cutters (open metal). Chill one hour.
Melt almond bark. Dip and coat candy as desired. Set on wax paper to set up. Freeze up to two months. To serve, thaw at room temperature.
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Coconut Candies
Cut out fun shaped candies and decorate with candy coating or roll candies into balls and dip into candy coating.
Candy Ingredients:
2 1/2 cups powdered sugar
2 cups sweetened shredded coconut
1/2 cup cold plain mashed potatoes (no salt, butter or milk)
1 teaspoon almond extract
1/2 teaspoon vanilla extract
Decorations Ingredients:
Chocolate or vanilla candy coating, melted
Prepared frosting
Combine all candy ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes). Press coconut mixture onto waxed paper or parchment-lined 15x10x1-inch jelly-roll pan. Roll flat and even with rolling pin. Cover; freeze 1 hour.
Remove from freezer; invert onto surface lightly dusted with powdered sugar. Cut into desired shapes with 1 1/2 to 2-inch assorted cookie cutters or roll into 1-inch balls. Dip candies into or decorate with melted candy coating. Decorate with frosting. Store frozen.
Makes 15 candies.
Nutrition Facts (1 candy):
Calories: 130
Fat: 3 g
Cholesterol: 0 mg
Sodium: 25 mg
Carbohydrates: 26 g
Dietary Fiber: <1 g
Protein: 0 g
Recipe and photograph provided courtesy of Land O Lakes, Inc.