Description
A classic Irish Potato Candy recipe, these no-bake treats are made with a creamy coconut-based filling coated in cinnamon to resemble small potatoes.
Ingredients
- 4 ounces cream cheese, softened
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 pound powdered sugar (about 4 cups)
- 7 ounces flaked, sweetened coconut (2 2/3 cups)
- 1 1/2 tablespoons ground cinnamon
Instructions
- Place cream cheese, butter, vanilla extract, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy and smooth, about 3 minutes.
- Stop the mixer and scrape down the sides of the bowl and the beater with a rubber spatula.
- Return the mixer to low speed and gradually add powdered sugar. When all powdered sugar is incorporated, increase the speed to medium and beat until smooth, about 1 minute.
- Add flaked, sweetened coconut and beat on low speed until incorporated.
- Line a baking sheet with aluminum foil or parchment paper.
- Scoop the coconut mixture out by level tablespoons onto the baking sheet, spacing them close together but not touching. Repeat until all the mixture is used up.
- Refrigerate for 30 minutes for the mixture to set.
- Place ground cinnamon in a small bowl.
- Using your hands, roll each piece into a slightly oblong potato shape. Roll in the cinnamon to completely coat, then place back on the baking sheet. Repeat with the remaining pieces.
Notes
- Ensure cream cheese and butter are properly softened for a smooth mixture.
- Adjust cinnamon coating to your preference.
- These candies can be stored in an airtight container in the refrigerator for up to a week.