Irish Potato Candy

5 from 1 vote

This Irish Potato Candy is a Philadephia Saint Patrick's Day candy that resembles small potatoes without actually having potato as an ingredient! If you love cream cheese and coconut, these candies are a must-try!

Prep Time20

Cook Time0

Total Time20

Servings: candies

Author: Miranda Couse

Ingredients

Candy

4 ounces cream cheese room temperature
4 tablespoons salted butter room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
2 - 2 1/2 cups sweetened coconut flakes

Coating

1 tablespoon ground cinnamon
1/2 cup light brown sugar packed

Instructions

Candy

In a large bowl, add the 4 ounces cream cheese and 4 tablespoons salted butter. Using a hand mixer, beat on medium until creamy and smooth. Scrape down the sides of the bowl.
Add in the 1 teaspoon vanilla extract and slowly add in the 4 cups powdered sugar a little at a time. Beat until combined.
Add the 2 - 2 1/2 cups sweetened coconut flakes and use a spatula to work the coconut into the cream cheese mixture.
Cover with plastic wrap and place in the fridge to chill for 30 minutes to 1 hour.
Line a baking sheet with parchment paper.
Using a tablespoon cookie scoop, scoop the candy mixture and roll it into an oval to resemble a potato. Give it some creases or misshape it to look more realistic.
Place on the baking sheet and continue making the potato candy until the mixture is gone.

Coating

In a medium bowl, add the 1 tablespoon ground cinnamon and 1/2 cup light brown sugar. Whisk to combine.
Roll each potato candy in the brown sugar mixture until coated.
Place onto a serving tray and repeat the steps until all balls have been coated.
Serve immediately. Store in a sealed container in the refrigerator for up to 5 days.

Notes

For a well coated Irish Potato Candy with more cinnamon flavor, you can up the cinnamon to 1 1/2 tablespoons. Whisk well into the brown sugar and thoroughly coat the outside of the candy.

Nutrition