Irish Potato Candy

5 from 1 vote

Irish potato candy is made with cream cheese, butter, powdered sugar, vanilla, and shredded coconut formed into little potato-shaped candies and then rolled around in brown sugar and cinnamon. With a truffle-like consistency and a sweet and tangy flavor, these popular St. Patrick's Day candies are always a hit!

Prep Time 15

Chill Time 30

Total Time 45

Servings pieces

Author Melissa Williams

Ingredients

4 ounces cream cheese softened to room temperature
4 tablespoons unsalted butter softened to room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
2 cups shredded coconut
½ cup light brown sugar
1 tablespoon ground cinnamon

Instructions

In a large bowl, add the cream cheese, butter and vanilla and use a hand mixer to beat until fluffy.
4 ounces cream cheese, 4 tablespoons unsalted butter, 1 teaspoon vanilla extract
One cup at a time, stir in the powdered sugar, and blend until smooth.
4 cups powdered sugar
Mix in the shredded coconut until evenly distributed.
2 cups shredded coconut
Refrigerate the coconut candy mixture for 30 minutes.
To a separate small bowl, combine the brown sugar and cinnamon.
½ cup light brown sugar, 1 tablespoon ground cinnamon
Once chilled, use a tablespoon to portion the coconut mixture into “potatoes”. Use your hands to form each scoop of candy into the shape of a potato.
Roll each piece of hand-formed candy in the brown sugar-cinnamon mixture, making sure it's fully coated.
Serve immediately or store in the refrigerator for up to a week.

Notes

Add chopped peanuts to the outside for eyes or to the inside for added crunch (pecans, walnuts, or almonds work well).
Sprinkle cocoa powder into the cream cheese mixture or cinnamon-sugar for a chocolate twist.
Swap vanilla extract for peppermint or almond extract for a unique flavor.
Store leftovers in an airtight container in the fridge to prevent drying out.
They’ll last up to 1 week in the fridge.

Nutrition