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Delicious homemade Irish Potato Candy, a traditional sweet treat from Ireland.

Irish Potato Candy

A soft, cinnamon-dusted candy that looks like miniature russet potatoes, this no-bake treat is a classic St. Patrick’s Day delicacy with a creamy coconut center and a warm cinnamon coating.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 24 pieces
Course: Candy, Dessert
Cuisine: American, Irish
Calories: 120
Ingredients Method Notes

Ingredients
  

Candy Base
  • 8 oz Cream cheese, softened Use full-fat brick-style cream cheese for the creamiest texture.
  • 1/2 cup Unsalted butter, softened Choose unsalted to control sodium.
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 14-16 oz Sweetened shredded coconut Use medium-shredded coconut for the best results.
  • 2 lbs Powdered sugar Sifted confectioners’ sugar is best.
Coating
  • 2-3 tbsp Ground cinnamon Coat pieces thoroughly in cinnamon.

Method
 

Preparation
  1. In a large bowl, beat the softened cream cheese and butter together with an electric mixer for about 30 seconds, until smooth and homogenous.
  2. Stir in the sweetened shredded coconut, vanilla extract, and salt until fully combined.
  3. Gradually add the powdered sugar while mixing on low speed to form a stiff, dough-like mixture.
  4. Divide the mixture into 1-inch balls and place them on a baking sheet lined with waxed paper.
  5. Chill the balls in the refrigerator for about 15 minutes to firm up.
  6. Shape each ball into small oblong potato-like forms.
  7. Roll each shaped piece in ground cinnamon until fully coated.
  8. Chill the candies for at least 1 hour to set.
  9. Optionally, press indentations into each candy to create decorative 'eyes'.

Notes

Store in an airtight container with parchment between layers in the refrigerator for up to 2 weeks. Can freeze for up to 3 months.