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.
Prep Time 1 hourhour35 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 22
Ingredients
½cup(114g)unsalted butter, softened to room temperature
4ounces(113g)cream cheese, cold
1teaspoonvanilla extract
4cups(480g)confectioner's sugar, sifted
2 ½cups(162g)unsweetened flaked coconut
1tablespoonground cinnamon
Instructions
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.
Add the vanilla extract and confectioners’ sugar and beat on low for 2 minutes until everything is combined.
Add the coconut and beat on low for 2 minutes until well mixed in. Cover and refrigerate for 30 minutes.
Roll mixture into 1 to 1 ½ tablespoon-sized potato shapes. Place on a cookie sheet and refrigerate for 30 minutes until set.
Add cinnamon to a small bowl. Roll the candies in cinnamon to coat and return to the cookie sheet. refrigerate for 20 minutes.
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.