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I love this candy! It’s so fun to make, the candy is delicious and it’s absolutely adorable. It’s a sweet and yummy treat to place on your counter on St. Patrick’s Day. They really look like little potatoes!

Overhead of potato candy on white plate.

These petite cinnamon-coated confections are not actually Irish in origin – they are a creation from the Philadelphia area. And while they look like little potatoes, don’t be deceived. There are no potatoes used in the making of these candies. They are sweet through and through.

No-bake Irish Potato Candies have a dense and creamy texture like a truffle – really decadent. But instead of being flavored with peanut butter or cocoa powder, Irish Potato Candies are made from shredded coconut, cream cheese, and confectioners’ sugar. They couldn’t be easier to pull together.

These are a fun candy to make with little kids of all ages. They’re cute and festive, and they don’t require a candy thermometer or any baking. Because they’re supposed to look like potatoes, it is ok if they end up irregularly shaped – so no pressure.

If you are looking for other festive treats to make, try my Green Velvet Cupcakes, my subtle yet delicious Irish Tea Cake, or the true St. Patrick’s Day tradition, Irish Soda Bread.

Irish Potato Candy Recipe Details

  • Taste – These are sweet and creamy with a hint of coconut.
  • Texture – Firm from being refrigerated but melt in your mouth.
  • Ease – These no bake treats only require mixing and refrigeration.
  • Time – From start to finish, these will take a little over an hour and a half, including cooling time.

What You’ll Need

Ingredients

These Irish Potato Candies can be made with a handful of ingredients.

  • Unsalted Butter: This should be softened to room temperature but not oily.
  • Cream Cheese: Keep the cream cheese cold so it keeps its texture. You can use light if you must, but full fat cream cheese is always better.
  • Vanilla Extract: I use this homemade vanilla extract, but you can also use high quality pure vanilla extract.
  • Confectioners’ Sugar: This adds sweetness and creamy texture.
  • Unsweetened Flaked Coconut: Unsweetened will add a hint of coconut flavor. You can find it in the baking aisle at grocery stores.
  • Ground Cinnamon: For giving the potatoes their color.

Recommended tools

This recipe only requires basic equipment. I love this hand mixer, or if you want a real power horse, you can get this stand mixer. If you need new mixing bowls – these are my favorite ones. You may want to use a sieve to lightly dust off the cinnamon on the candies

Side view of potato candy on a white plate.

How to Make Irish Potato Candies

These fun treats are easy to make, and a great way to get your kids baking. They require no heating or cooking. Just mixing, cooling, and rolling!

  1. In a large bowl, mix the butter and cream cheese until creamy and smooth. Add the vanilla extract and confectioners sugar and mix again until incorporated. Add the coconut and mix again.
  2. Cover the coconut mixture and refrigerate for 30 minutes.
  1. Roll about 1 ½ tablespoons of the mixture into oblong potato shaped balls. Place on a baking sheet and refrigerate again for 30 minutes.
  2. Add cinnamon to a small bowl. Roll the candies in cinnamon to coat. You can roll again for a darker color, or for a lighter coating, use a sieve to dust off the excess cinnamon.
Close up of potato candy on parchment paper.

Tips For Success

  • Make sure you allow the butter to soften before using. 30 minutes should be enough to soften it but not melt it.
  • The cream cheese must be cold or the candies will be too soft.
  • If you want find the cinnamon to be too overpowering, mellow it out by mixing 1 teaspoon of confectioners sugar with it before rolling the candies. Or you can shake the candies in a sieve to dust off the excess cinnamon.

Close up of potato candy with a bite taken out.

Storage & Freezing

The Irish Potato Candies can be stored in an airtight container in the refrigerator for up to 1 week.

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Irish Potato Candy

Irish Potato Candy

Yield: 22 candies
Prep Time: 1 hour 35 minutes
Total Time: 1 hour 35 minutes

Irish Potato Candy is a traditional potato candy made with butter, cream cheese, shredded coconut, and a cinnamon coating. This old-fashioned candy is so sweet and addictive.

Ingredients

  • ½ cup (114 g) unsalted butter, softened to room temperature
  • 4 ounces (113 g) cream cheese, cold
  • 1 teaspoon vanilla extract
  • 4 cups (480 g) confectioner's sugar, sifted
  • 2 ½ cups (162 g) unsweetened flaked coconut
  • 1 tablespoon ground cinnamon

Instructions

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium-high speed in a large bowl until creamy and smooth, about 2 minutes.
  2. Add the vanilla extract and confectioners’ sugar and beat on low for 2 minutes until everything is combined.
  3. Add the coconut and beat on low for 2 minutes until well mixed in. Cover and refrigerate for 30 minutes.
  4. Roll mixture into 1 to 1 ½ tablespoon-sized potato shapes. Place on a cookie sheet and refrigerate for 30 minutes until set.
  5. Add cinnamon to a small bowl. Roll the candies in cinnamon to coat and return to the cookie sheet. refrigerate for 20 minutes.
  6. If desired, roll the candies in cinnamon a second time for a darker color and more cinnamon flavor.

Notes

Butter: Allow the butter to sit out for about 30 minutes to come to room temperature before using.

Cream cheese: The cream cheese must be cold or the candies will become too soft.

Coconut: Make sure to use unsweetened coconut. The filling is already sweetened with sugar.

Cinnamon: If desired, mix 1 teaspoon of confectioner's sugar with the cinnamon to mellow it out.

Keep the potatoes stored in an airtight container in the refrigerator for up to 1 week.

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One Comment

  1. Louise Perry says:

    Thank you for this recipe. These are lovely – easy and delicious!
    I’ve used another recipe for the coating. It is a mixture of 1T cinnamon, 1 tsp cocoa, and 2 T confectioner’s sugar. It is from Saveur magazine from a long time ago . . .