Description

Irish Potato Candy is a delightful no-bake treat traditionally enjoyed on St. Patrick’s Day. Made with cream cheese, powdered sugar, shredded coconut, and cinnamon, these sweet candies resemble small potatoes for a festive touch. This easy recipe yields creamy, coconutty bites with a warm cinnamon coating, perfect for sharing or gifting during the celebrations.

Ingredients

4 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 1/2 cups sweetened shredded coconut
1 tablespoon ground cinnamon

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Instructions

Beat cream cheese: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy, ensuring there are no lumps.
Add powdered sugar: Gradually add the powdered sugar, one cup at a time, mixing well after each addition to create a thick, sweet base.
Mix in vanilla: Stir in the vanilla extract thoroughly until it is fully incorporated into the cream cheese mixture.
Fold in coconut: Gently fold the sweetened shredded coconut into the mixture until evenly combined, forming a thick dough.
Form balls: Roll the dough into small bite-sized balls, approximately 1 inch in diameter, to resemble small potatoes.
Coat with cinnamon: Place ground cinnamon in a shallow bowl or plate and roll each ball in the cinnamon until fully coated.
Chill candies: Place the coated candies on a parchment-lined tray and refrigerate for at least 1 hour to allow them to firm up before serving.

Notes

Store Irish potato candies in an airtight container in the refrigerator for up to 1 week.
For a less sweet variation, you can use unsweetened shredded coconut.