Description
This homemade Irish potato candy recipe comes straight from Philadelphia: easy coconut buttercreams made from confectioner’s sugar and cream cheese, then rolled in cinnamon to look just like little potatoes. A sweet, no-bake treat perfect for St. Patrick’s Day.
Ingredients
- 1 8-ounce package Philadelphia cream cheese, softened
- 1 stick (4 ounces or 8 tablespoons) unsalted butter, softened
- 32 ounces confectioner’s sugar (powdered sugar)
- 7 ounces sweetened shredded coconut
- 1 1/2 teaspoons pure vanilla extract
- Pinch kosher salt (preferably Diamond Crystal)
- 3 tablespoons (more or less) ground cinnamon
Instructions
1. Combine the cream cheese, butter, confectioner’s sugar, shredded coconut, vanilla, and salt in a stand mixer fitted with the paddle attachment. Mix on low until smooth and fully incorporated. Scrape down the bowl to ensure everything is mixed well. Cover and chill for one hour.
2. Alternatively, stir the mixture together by hand using a sturdy spatula or wooden spoon. Keep the mixer on low to avoid powdered sugar mess.
3. After chilling, use a teaspoon or small cookie scoop to scoop tablespoon-sized rounds of the coconut dough. You should have about 75 pieces.
4. Place the cinnamon in a shallow bowl. Working in batches, roll each coconut buttercream ball in cinnamon, then place on a parchment- or wax-paper-lined baking sheet.
5. Cover loosely with plastic wrap and refrigerate until ready to serve. Serve chilled or at cool room temperature.
Notes
Rolling the coconut buttercream dough in cinnamon might seem excessive, but the cinnamon balances the sweetness perfectly.
Store Irish potatoes in an airtight container in the refrigerator for up to one week.
These candies can also be frozen and thawed overnight in the refrigerator.
Optional variations include adding chopped pine nuts to mimic potato eyes, or rolling in a 1:1 mix of sifted cocoa powder and cinnamon.