Irish Potato Candy
Don’t let the name fool you-- Irish potato candy does not contain potatoes and isn’t from Ireland. This Philadelphia favorite is a no-bake coconut cream cheese confection rolled in cinnamon to look like a tiny potato and is traditionally made for St. Patrick's Day.
Servings: 90 candies
Ingredients
- ¼ cup (57g) unsalted butter softened to room temperature
- 4 ounces (113g) full fat block cream cheese softened to room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 4 cups (480g) powdered sugar
- 7 ounces (198g) sweetened shredded coconut about 2 and ½ cups
- 3 Tablespoons ground cinnamon
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
- In a medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium-high speed until smooth.¼ cup (57g) unsalted butter, 4 ounces (113g) full fat block cream cheese
- Add the vanilla and the salt and mix to combine.2 teaspoons vanilla extract, ¼ teaspoon salt
- With the mixer on low, slowly add the powdered sugar until all of it has been added, then increase the mixer speed to medium-low and blend until combined.4 cups (480g) powdered sugar
- Add the coconut and mix well. Stop the mixer and use a spatula to scrape down the sides and bottom of the bowl to ensure everything is well combined. Set aside.7 ounces (198g) sweetened shredded coconut
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Pour the ground cinnamon into a shallow bowl or onto a plate and set aside.3 Tablespoons ground cinnamon
- Using a mini cookie scoop1 (1 teaspoon size), portion the mixture into a ball and use your hands to gently roll the mixture into a slightly oblong potato shape. Once shaped, you can roll your Irish potato into the cinnamon and move to the next, work in manageable size batches, or shape them all and then roll in the cinnamon. If you do the latter, be aware your potatoes may start to crust over, making it a little more difficult to roll into the cinnamon. If I go this route, I like to use the warmth of my hands to make the surface slightly tacky again.
- Place shaped/coated potatoes onto the prepared baking sheet. Candies can be served immediately, and leftovers stay fresh tightly covered tightly in the refrigerator. Irish potatoes freeze well, up to 3 months. Thaw at room temperature. You can coat them before freezing or after thawing.
Video
Notes
- Mini cookie scoop: I use a #110 scoop for Irish potatoes, but you can just use your hands or another size of scoop. Keep in mind, these candies are rich and a little goes a long way.
- Halve the recipe: this recipe makes a lot of candies, and halving it is very simple.
- Cinnamon substitute: some folks don't love the "bite" of the cinnamon coating. If you think you'd prefer something else, you can use cocoa powder.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1candy | Calories: 16kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.2g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 12mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 0.03mg | Calcium: 3mg | Iron: 0.1mg
