A soft, cinnamon-dusted candy that looks like miniature russet potatoes? Yes, please.
This old-fashioned treat is a St. Patrick’s Day classic with surprising texture and nostalgia.
It’s simple to make, no baking required, and perfect for a cookie tray or homemade gift.
Lightly sweet, creamy, and satisfyingly chewy, each bite is coconut-forward with a warm cinnamon exterior.
The contrast between soft “potato” centers and dry cinnamon coat mimics real potatoes in appearance but tastes like a candy.
Small, fun, and crowd-pleasing—this recipe yields a tray that disappears fast.
Why You’ll Love This Authentic Irish Potato Candy
– No-bake, fuss-free candy that’s ready in a few hours.
– Classic, nostalgic St. Patrick’s Day treat with a playful look.
– Uses pantry-staple ingredients you probably already have.
– Kid-friendly shaping and decorating—great for family cooking time.
– Rich, creamy center balanced by warm cinnamon exterior.
– Long-lasting in the fridge, making it easy to prepare ahead.
This Authentic Irish Potato Candy tastes sweet and creamy with a pronounced coconut chew in the center. The cinnamon coating adds a slightly dry, spicy contrast that tricks the eye into thinking you’re about to bite a small potato. Texture is soft but firm enough to hold an oblong shape after chilling, with a melt-in-your-mouth finish when warmed slightly by your hands.
"Absolutely delightful—these were the hit of our St. Patrick’s Day party. They look adorable and taste like a coconut cream dream. Five stars!" — A satisfied reader
Key Ingredients for Authentic Irish Potato Candy
Cream cheese, softened – 8 oz
Cream cheese is the structural glue and the main flavor carrier in this recipe. Use full-fat brick-style cream cheese for the creamiest texture; whipped or low-fat varieties introduce more water and can make the mixture too soft. If you substitute with mascarpone, expect a slightly sweeter, silkier result but less tang.
Unsalted butter, softened – 1/2 cup
Butter adds richness and helps the mixture reach a pliable, dough-like consistency. Choose unsalted to control sodium; if using salted butter, reduce added salt slightly. Substituting margarine or oil will change flavor and may make the dough too soft to shape cleanly.
Sweetened shredded coconut – 14-16 oz
Coconut provides the chew and bulk that mimic the “potato” interior. Use sweetened, medium-shredded coconut for classic texture and sweetness—unsweetened will yield a drier, less cohesive dough and a less authentic taste. If your coconut is very dry, briefly toast it for flavor but avoid over-drying, which makes the candy crumbly.
Powdered sugar – 2 lbs
Powdered sugar sweetens and dries the mixture, turning the wet ingredients into a firm dough. Sifted confectioners’ sugar is best to avoid lumps and ensure a smooth, uniform texture. Reducing powdered sugar will leave the mix too sticky; increasing it makes a firmer, less creamy candy.
Full Ingredient List for Authentic Irish Potato Candy
– Cream cheese, softened – 8 oz
– Unsalted butter, softened – 1/2 cup
– Vanilla extract – 1 tsp
– Salt – 1/4 tsp
– Sweetened shredded coconut – 14–16 oz
– Powdered sugar – 2 lbs
– Ground cinnamon – 2–3 tbsp
Step-by-Step Instructions for Authentic Irish Potato Candy
Step 1: Cream the cream cheese and butter.
In a large bowl, beat the softened cream cheese and butter together with an electric mixer for about 30 seconds, until smooth and homogenous.
Pro Tip: The mixture should look silky and slightly glossy with no visible butter lumps.
Step 2: Add coconut, vanilla, and salt.
Stir in the sweetened shredded coconut, vanilla extract, and salt. Beat until all ingredients are thoroughly combined and the coconut starts to absorb moisture.
Pro Tip: The mixture will smell sweet and coconut-forward and begin to thicken slightly.
Step 3: Gradually add powdered sugar.
With the mixer on low, gradually add the powdered sugar and continue beating until a stiff, dough-like mixture forms. Scrape the bowl as needed to incorporate all dry sugar.
Pro Tip: The mixture should hold together when pressed, not release liquid, and feel dry rather than tacky.
Step 4: Portion into balls.
Divide the mixture into 1-inch balls using a #60 scoop or a small spoon. Place each ball on a baking sheet lined with waxed paper. Space them so they don’t touch.
Pro Tip: Each ball should be smooth and rounded—no loose coconut strands falling off.
Step 5: Chill briefly to firm up.
Chill the scooped balls in the refrigerator for about 15 minutes, or until firm enough to shape into oblong potato-like pieces.
Pro Tip: Cooled balls will feel noticeably firmer but still pliable enough to shape without cracking.
Step 6: Shape into oblong potato forms.
Remove the chilled balls and gently roll them between your palms to elongate into small oblong shapes reminiscent of russet potatoes. Aim for slightly tapered ends.
Pro Tip: The surface should be smooth with rounded edges; if cracked, chill and rework gently.
Step 7: Roll in ground cinnamon.
Coat each shaped piece thoroughly in ground cinnamon, rolling until fully covered. Tap off any excess cinnamon before placing back on the lined tray.
Pro Tip: The cinnamon should form an even, matte layer that gives the pieces their potato-like appearance.
Step 8: Final chilling to set.
Chill the cinnamon-coated candies for at least 1 hour, until firm and set. This final chill allows flavors to meld and the exterior to dry slightly.
Pro Tip: Finished pieces should feel firm to the touch and hold their shape when lifted.
Step 9: Optional finishing “eyes.”
Before serving, press a few small indentations with a wooden chopstick or toothpick to create “eyes” on each potato. This step is purely decorative.
Pro Tip: The eyes should be shallow and natural-looking, not pressed so deep they break the candy.
Expert Tips for Authentic Irish Potato Candy
– Chill in stages: short chill after scooping then a longer chill after shaping for best texture.
– Use full-fat cream cheese: low-fat options add water and can make the dough too soft.
– If the dough is sticky, add powdered sugar a little at a time until it firms up.
– For drier oral texture, lightly toast the coconut before mixing, but cool it completely first.
– Use a #60 scoop for consistent sizing—uniform pieces chill evenly.
– Avoid overbeating powdered sugar into the mix; it can make the candy dry and crumbly.
– Coat thoroughly in cinnamon but tap off excess to prevent a bitter dusting.
– Common mistake: leaving ingredients cold—ensure butter and cream cheese are fully softened for a smooth mix.
Storage & Freezing for Authentic Irish Potato Candy
For fridge storage: place candies in an airtight container with parchment between layers. Store in the refrigerator for up to 2 weeks. Use a rigid container so the cinnamon coating doesn’t rub off.
For freezer storage: flash-freeze the coated candies on a tray until solid, then transfer to a freezer-safe airtight container or heavy-duty freezer bag. Freeze for up to 3 months. Thaw in the refrigerator for several hours or overnight.
Thawing and serving: move frozen candies to the fridge to thaw slowly; bring to room temperature for 20–30 minutes before serving to restore creamy texture. Do not microwave—heat will melt the butter and cream cheese and ruin the shape.
Variations & Substitutions for Authentic Irish Potato Candy
Coconut-free version: Replace shredded coconut with finely chopped crystallized ginger and reduce powdered sugar slightly. The candy will be less chewy and more subtly flavored, with a peppery-sweet bite from the ginger.
Chocolate-dusted version: After shaping and chilling, dip each potato halfway in melted semi-sweet chocolate and let set. This adds a chocolate contrast and makes the candies richer and more dessert-like.
Vegan adaptation: Use vegan cream cheese and vegan butter spread and substitute powdered sugar verified as vegan. Texture will be slightly different—firmer and less tangy—but still tasty. Chill times may need to be extended.
Spiced cinnamon-sugar coat: Mix ground cinnamon with a little equal-parts powdered sugar before rolling. The sugar softens the dryness of cinnamon and adds a sweeter crust and a slightly sparkly look.
Frequently Asked Questions About Authentic Irish Potato Candy
Q: How long does Authentic Irish Potato Candy keep at room temperature?
A: At room temperature, these candies will stay intact for only a few hours, depending on ambient heat. Because the filling contains dairy and butter, refrigeration is recommended for any storage beyond 2–3 hours. For parties, display in small batches and replenish from the fridge.
Q: Can I make Authentic Irish Potato Candy ahead of time for a party?
A: Yes. Make and chill them up to 10 days ahead and store in the refrigerator in an airtight container. For longer prep, freeze them for up to 3 months and thaw in the fridge the day before the event.
Q: Why is my Authentic Irish Potato Candy too soft or sticky?
A: Common causes are under-softened coconut absorbing too much moisture from cream cheese or using low-fat/whipped cream cheese. Remedy by chilling the mixture and gradually adding small amounts of powdered sugar until it firms. If overly wet, a brief refrigeration will help.
Q: Can I use freshly shredded coconut instead of packaged sweetened shredded coconut?
A: Freshly shredded coconut tends to contain more moisture and will change the binding of the mixture. If using fresh, gently dry it in the oven on low heat to remove surface moisture, then cool before mixing to avoid a soggy, unworkable dough.
Q: How can I prevent the cinnamon from tasting bitter on the outside?
A: Use fresh ground cinnamon and shake off excess after coating. Mixing a small amount of powdered sugar into the cinnamon for the final roll can soften the intensity and add a subtle sweetness to the exterior.
Final Thoughts on Authentic Irish Potato Candy
If you love no-bake, nostalgic sweets, this Authentic Irish Potato Candy is a must-make for holiday trays.
Please leave a star rating in the recipe card below and pin this to Pinterest to save it for later.
For a classic variation and history, see this Irish Potato Candy Recipe – Allrecipes.
For a Pennsylvania Dutch perspective and photo guide, check out this Irish Potato Candy (Pennsylvania Dutch) – Brooklyn Farm Girl.
For a Philly regional take and serving ideas, read this Irish Potato Candy | Real Philly Recipe – Unpeeled Journal.
Irish Potato Candy
Ingredients
Method
- In a large bowl, beat the softened cream cheese and butter together with an electric mixer for about 30 seconds, until smooth and homogenous.
- Stir in the sweetened shredded coconut, vanilla extract, and salt until fully combined.
- Gradually add the powdered sugar while mixing on low speed to form a stiff, dough-like mixture.
- Divide the mixture into 1-inch balls and place them on a baking sheet lined with waxed paper.
- Chill the balls in the refrigerator for about 15 minutes to firm up.
- Shape each ball into small oblong potato-like forms.
- Roll each shaped piece in ground cinnamon until fully coated.
- Chill the candies for at least 1 hour to set.
- Optionally, press indentations into each candy to create decorative 'eyes'.