Description
Irish Potato Candy is a delightful no-bake treat perfect for St. Patrick’s Day celebrations. These sweet, creamy confections resemble small potatoes yet contain no actual potatoes, featuring a smooth blend of cream cheese, butter, powdered sugar, and shredded coconut, coated with cinnamon for a unique and festive flavor.
Ingredients
Scale
Base Ingredients
- 4 ounces cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 2 1/2 cups sweetened shredded coconut
Coating
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Prepare the dough: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Stir in the vanilla extract to combine all the flavors well.
- Add powdered sugar: Gradually add the powdered sugar into the mixture, mixing continuously until a thick, sticky dough forms that is easy to handle.
- Incorporate coconut: Fold in the shredded coconut thoroughly to distribute it evenly throughout the dough mixture.
- Chill the mixture: Place the dough into the refrigerator and chill for about 30 minutes—this firms up the mixture, making it easier to shape.
- Shape the candies: Once chilled, scoop out heaping teaspoon-sized portions and roll them in your hands to form small, potato-shaped ovals.
- Coat with cinnamon: Roll each shaped candy in ground cinnamon until completely coated, providing the characteristic flavor and appearance.
- Final chilling: Arrange the coated candies on a baking sheet lined with parchment paper and refrigerate for at least 1 hour before serving to set them properly.
Notes
- Despite the name, there are no potatoes in this recipe—these candies just look like mini potatoes!
- Store in the fridge in an airtight container for up to 1 week to maintain freshness.
- For a fun twist, roll the candies in cocoa powder or a cinnamon-cocoa blend instead of plain cinnamon.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American-Irish
