Irish Potato Candy
There's no potato called for in this Irish Potato Candy recipe! To make the candies, a creamy coconut filling is shaped to look like potatoes and rolled in cinnamon. This is such a fun and easy dessert to serve on St. Patrick's Day!
Ingredients
- 4 ounces brick-style cream cheese softened (113 grams; ½ block)
- ¼ cup unsalted butter softened (57 grams; ½ stick)
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 4 cups powdered sugar (480 grams)
- 1 (7-ounce) package sweetened shredded coconut
- 2 tablespoons ground cinnamon
Instructions
- Line a large baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with a paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix until fully combined, then mix in the vanilla extract and salt.
- Add the powdered sugar one cup (120 grams) at a time, making sure each addition is fully mixed in before mixing in the next one.
- Add the shredded coconut and mix until fully incorporated. The mixture will be really thick, this is normal!
- Using a 1 tablespoon cookie scoop or measuring tablespoon, scoop spoonfuls (about 18 to 20 grams) of the mixture onto the prepared baking sheet. If you’re having trouble scooping the mixture or it’s too soft, you can refrigerate it for 20 to 30 minutes or until it’s easier to scoop.
- Once all of the mixture is scooped, roll each one into the shape of a small potato.
- Coat each one in cinnamon, then serve and enjoy or refrigerate until ready to serve.
Video
Notes
Storage Instructions: Leftover candy may be stored in an airtight container in the fridge for up to one week.
Freezing Instructions: Candy will freeze well for 2 to 3 months. Thaw overnight in the fridge.