Description
Irish Potato Candy is a delightful no-bake treat that resembles small potatoes but tastes sweet and creamy. Made from a blend of cream cheese, butter, powdered sugar, sweetened coconut, and cinnamon, these candies are rolled into potato shapes and coated with cinnamon for a unique and festive dessert, perfect for St. Patrick’s Day or any occasion requiring a fun and easy confection.
Ingredients
Units
Scale
Base Mixture
- 4 ounces cream cheese, at room temperature
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 pound powdered sugar (4 cups)
- 7 ounces flaked, sweetened coconut (2 2/3 cups), preferably angel flake
Coating
- 1 1/2 tablespoons ground cinnamon
Instructions
- Mix Cream Cheese and Butter: Place the cream cheese, unsalted butter, vanilla extract, and salt in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl for an electric hand mixer. Beat on medium speed until the mixture becomes fluffy and smooth, which takes about 3 minutes. Pause to scrape down the sides of the bowl to ensure even mixing.
- Add Powdered Sugar: Lower the mixer speed to low and gradually add the powdered sugar to the mix. Once fully incorporated, increase the mixing speed to medium and beat until a smooth consistency is achieved, approximately 1 minute. Scrape down the sides again to maintain uniformity in the mixture.
- Incorporate Coconut: Add the flaked, sweetened coconut to the batter. Beat on low speed until the coconut is evenly combined into the mixture.
- Shape and Chill Mixture: Line a baking sheet with aluminum foil or parchment paper for easy cleanup. Use a tablespoon to scoop level portions of the coconut mixture onto the sheet, spacing them closely but not touching. Once all the mixture is portioned, refrigerate for 30 minutes to allow it to set and firm up.
- Roll and Coat Candy: Pour the ground cinnamon into a small bowl. Using your hands, take one piece at a time and shape it into a slightly oblong potato-like form. Roll each piece in the cinnamon to coat thoroughly and place back on the baking sheet. Repeat until all pieces are shaped and coated.
Notes
- The candies look like real mini potatoes but are sweet and creamy in flavor.
- For best results, use room temperature cream cheese and butter to ensure smooth mixing.
- Angel flake coconut is preferred for its texture, but any flaked sweetened coconut will work.
- Store finished candies refrigerated to keep shape and freshness.
Nutrition
- Serving Size: 1 candy (assuming 54 pieces)
- Calories: 288
- Sugar: 40.6 g
- Sodium: 63.7 mg
- Fat: 13.0 g
- Saturated Fat: 9.5 g
- Unsaturated Fat: 0.0 g
- Trans Fat: 0 g
- Carbohydrates: 43.8 g
- Fiber: 2.1 g
- Protein: 1.2 g
- Cholesterol: 0 mg
