Ingredients
Equipment
Method
- In a large mixing bowl, use an electric mixer to beat the softened butter and cream cheese together. Mix until the combination is smooth and completely lump-free, about 1-2 minutes. This creates a solid foundation for your delightful treats.
- Incorporate the vanilla extract and Kosher salt into the creamed mixture. Gradually add the confectioners sugar, beating on low speed until each addition is fully absorbed. Once all sugar is added, beat on medium speed for 2-3 minutes until the mixture is smooth and fluffy. Scrape down the bowl as needed to ensure everything is well combined.
- Reduce the mixer speed to low. Add the unsweetened shredded coconut flakes into the mixture a little at a time. Mix until the coconut is evenly distributed and fully combined. The mixture will become quite thick and sticky.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This essential chilling period firms up the mixture, making it much easier to handle and shape later. Do not skip this step for best results with your Irish Potato candy.
- Once chilled, use a cookie scoop to portion out scant tablespoons of the mixture. Roll each portion between your clean hands, forming them into small balls or classic oblong potato shapes, roughly 1 to 1½ inches long. Place the shaped candies onto a baking sheet lined with parchment paper.
- Pour the ground cinnamon into a shallow bowl. Gently roll each shaped candy in the cinnamon, ensuring it is thoroughly coated on all sides. A generous cinnamon coating gives these Irish Potato candies their signature "earthy" appearance. Add more cinnamon to the bowl as needed.
- Return the cinnamon-coated Irish Potato candies to the parchment-lined baking sheet. Refrigerate for at least another 30 minutes, or until they are firm. This final chill helps set the coating and maintains the perfect shape until you are ready to serve these charming, no-bake delights.
Nutrition
Notes
For best results, ensure butter and cream cheese are at room temperature. Gradually add confectioners sugar until smooth. Roll into irregular oblong "potato" shapes. If too sticky, add more sugar; if too dry, a tiny splash of milk. Store in an airtight container in the refrigerator for up to 1 week, or freeze up to 3 months (thaw overnight). Serve chilled or at room temperature. Nutrition information is estimated based on common ingredients and serving sizes and may vary.