Description
Irish Potato Candy is a delightful no-bake treat resembling small potatoes in shape and cinnamon coating, made with a creamy combination of butter, cream cheese, shredded coconut, powdered sugar, and vanilla. This traditional sweet candy is quick to prepare and perfect for sharing during celebrations.
Ingredients
Base 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
Coating and Mix-ins
- 7 ounces (198g) sweetened shredded coconut (about 2 and ½ cups)
- 3 Tablespoons ground cinnamon
Instructions
- Beat Butter and Cream Cheese: In a medium bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened butter and cream cheese together on medium-high speed until the mixture is smooth and well combined.
- Add Vanilla and Salt: Add the vanilla extract and salt to the mixture, mixing to combine evenly.
- Add Powdered Sugar: With the mixer on low speed, gradually add the powdered sugar until all is incorporated. Then increase the speed to medium-low and blend until the mixture is uniform.
- Incorporate Coconut: Add the sweetened shredded coconut to the bowl and mix well. Stop the mixer occasionally to scrape down the sides and bottom of the bowl with a spatula to ensure everything is evenly combined.
- Prepare Cinnamon Coating: Line a large baking sheet with parchment paper or a silicone baking mat and set aside. Pour the ground cinnamon into a shallow bowl or plate for rolling the candies.
- Shape the Candies: Using a mini cookie scoop (1 teaspoon size), portion the mixture into balls. Then, gently roll each ball with your hands into a slightly oblong potato shape.
- Roll in Cinnamon: Roll each shaped candy in the ground cinnamon until fully coated. Work in manageable batches to prevent the candies from drying out or crusting. Use the warmth of your hands to soften the surface if necessary before rolling.
- Set and Store: Place the cinnamon-coated candies on the prepared baking sheet. The Irish potatoes can be served immediately or stored tightly covered in the refrigerator. They also freeze well for up to 3 months; you can coat them before freezing or after thawing.
Notes
- Softening the butter and cream cheese to room temperature is essential for smooth mixing and texture.
- Work in small batches while shaping to avoid the mixture drying out.
- If candies crust over before coating with cinnamon, gently warm them with your hands to restore tackiness.
- Store leftovers in an airtight container in the refrigerator to maintain freshness.
- Freezing is convenient for longer storage; thaw at room temperature prior to serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Candy
- Method: No-Cook
- Cuisine: Irish-American
