Authentic Irish Potato Candy
These cinnamony, truffle-like treats don’t contain any actual potato, but in the mid-Atlantic region, it wouldn’t be St. Patrick’s Day without them. They are sweet, creamy, and perfectly bite-sized.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 45 minutes
- Yield: 100 candies
- Cuisine: American
Ingredients
Cream cheese, softened – 8 oz
Unsalted butter, softened – 1/2 cup
Vanilla extract – 1 tsp
Salt – 1/4 tsp
Sweetened shredded coconut – 14-16 oz
Powdered sugar – 2 lbs
Ground cinnamon – 2-3 tbsp
Instructions
In a large bowl, beat cream cheese and butter with an electric mixer for 30 seconds until smooth.
Add the coconut, vanilla extract, and salt. Beat until thoroughly combined.
Gradually beat in the powdered sugar until a stiff dough forms.
Divide the mixture into 1-inch balls (using a #60 scoop). Place on a waxed-paper-lined baking sheet.
Chill for 15 minutes or until firm enough to form into oblong shapes reminiscent of russet potatoes.
Roll each shape in ground cinnamon until fully coated.
Chill again for at least 1 hour until firm.
Optional: Use a wooden chopstick or toothpick to press a few “eyes” into each potato before serving.
Notes
• Use room temperature cream cheese for a lump-free texture.
• If the mixture is too soft to roll, chill the entire bowl for 20 minutes before shaping.
• Store in an airtight container in the refrigerator for up to 2 weeks.
Find it online: https://pinchofwarmthbakes.com/irish-potato-candy/