Description
Irish Potato Candy is a classic no-bake St Patrick’s Day dessert made with a creamy coconut filling and a cinnamon coating that gives it the look of tiny potatoes. It’s simple to prepare, kid-friendly, and perfect for make-ahead party treats.
Ingredients
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4 ounces cream cheese, softened
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¼ cup butter, softened
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4 cups confectioners’ sugar
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1 teaspoon vanilla extract
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2 ½ cups flaked coconut
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1 tablespoon ground cinnamon
Instructions
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In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
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Add the confectioners’ sugar and vanilla extract, beating until fully combined and smooth.
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Mix in the flaked coconut until evenly distributed and the mixture is firm.
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Roll the mixture into small balls or oval shapes to resemble potatoes.
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Roll each candy in ground cinnamon until fully coated.
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Place on a cookie sheet and refrigerate for at least 10 minutes to set.
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For a darker color, roll the candies in cinnamon again before serving.
Notes
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Make sure cream cheese and butter are fully softened for easy mixing.
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Chill briefly if the mixture is too soft to shape.
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Store in an airtight container in the refrigerator for up to 5 days.
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Serve chilled or slightly softened at room temperature.