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In a bowl, combine the cooled mashed potato with powdered sugar, adding it gradually. Mix thoroughly until the mixture reaches a fondant-like consistency. Continue adding sugar until the mixture is stiff and holds together well.
Line a baking sheet that fits in your freezer with greaseproof or wax paper, or use a silicone baking mat. Shape the potato mixture into a rectangle on the lined sheet and place it in the freezer for about 4 hours or longer.
To prepare the coconut, spread half of it on a baking sheet and toast it in a preheated oven at 300°F (150°C) for 5 minutes. Stir the coconut frequently and keep a close eye on it, as it can brown quickly. Once golden brown, remove it from the oven and let it cool. Mix the toasted coconut with the remaining untoasted coconut and transfer to a plate for dipping.
Once the macaroons are firm, take them out of the freezer and cut them into your desired size and shape. Keep them in the freezer until you are ready to dip them.
Melt the chocolate, then dip each piece of macaroon into the chocolate. Immediately coat them with the shredded coconut mixture. Place the coated macaroons on a tray to set.
Store the finished macaroons in a cool, dry place, preferably in a tin, and enjoy them within 7 to 10 days.