Irish Potato Candy Recipe

Introduction

Irish Potato Candy is a delightful, no-bake treat that’s popular around St. Patrick’s Day. These bite-sized sweets combine creamy coconut and cinnamon for a unique flavor that resembles a tiny baked potato.

Ingredients

• 1 package (8 ounces) Philadelphia cream cheese, softened
• 1 stick (4 ounces / 8 tablespoons) unsalted butter, softened
• 32 ounces confectioner’s sugar (powdered sugar)
• 7 ounces sweetened shredded coconut
• 1.5 teaspoons pure vanilla extract
• 1 pinch kosher salt (preferably Diamond Crystal)
• 3 tablespoons ground cinnamon (for rolling the candies)

Instructions

1. Step 1: In a stand mixer fitted with the paddle attachment, combine the softened cream cheese, butter, confectioner’s sugar, shredded coconut, vanilla extract, and salt. Mix on low speed until the mixture is smooth and well incorporated.
2. Step 2: Scrape down the sides and bottom of the bowl to ensure all ingredients are evenly mixed.
3. Step 3: Cover the mixture and chill in the refrigerator for one hour to firm up.
4. Step 4: Scoop out tablespoon-sized portions of the chilled mixture and shape into small balls, aiming for about 75 pieces.
5. Step 5: Pour the ground cinnamon into a shallow bowl. Roll each ball in the cinnamon until fully coated, then place on a parchment- or wax paper-lined baking sheet.
6. Step 6: Cover loosely with plastic wrap and refrigerate until ready to serve.

Tips & Variations

• For a smoother texture, pulse the shredded coconut briefly in a food processor before mixing.
• If you prefer a lighter cinnamon coating, mix cinnamon with a little powdered sugar to reduce intensity.
• Use full-fat cream cheese and butter at room temperature to ensure the candy mixes smoothly and holds together well.
• Try adding a splash of Irish cream liqueur for an adult version with extra flavor.

Storage

Store Irish Potato Candy in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze the candies in a sealed container for up to 3 months. Thaw in the refrigerator before serving. These candies are best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Irish Potato Candy without a stand mixer?

Yes, you can mix the ingredients by hand using a sturdy spoon or spatula. Be sure to soften the cream cheese and butter well to make mixing easier and achieve a smooth consistency.

Why does the candy need to be chilled?

Chilling firms up the mixture, making it easier to shape into balls and helping the candies hold together better once rolled in cinnamon.

Irish Potato Candy Recipe

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★★★★★

4.9 from 83 reviews

• Author: anna
• Total Time: 1 hour 15 minutes
• Yield: 75 candies 1x
• Diet: Vegetarian

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Description

Irish Potato Candy is a no-bake, creamy, and sweet treat traditionally made with cream cheese, butter, powdered sugar, and shredded coconut. Rolled in cinnamon, these bite-sized candies have a soft texture and a flavor reminiscent of cinnamon sugar potatoes, making them a beloved confection especially around St. Patrick’s Day. This recipe yields about 75 pieces and requires chilling rather than cooking, ensuring a quick, easy, and delicious homemade candy experience.

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Ingredients

Scale 1x2x3x

Base Mixture

• 1 package (8 ounces) Philadelphia cream cheese, softened to room temperature
• 1 stick (4 ounces or 8 tablespoons) unsalted butter, softened to room temperature
• 32 ounces confectioner’s sugar (powdered sugar)
• 7 ounces sweetened shredded coconut
• 1.5 teaspoons pure vanilla extract
• 1 pinch kosher salt (preferably Diamond Crystal)

Coating

• 3 tablespoons ground cinnamon

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Instructions

1. Preparation: Gather all ingredients and ensure the cream cheese and butter are softened to room temperature for easy mixing.
2. Mix Ingredients: In a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, confectioner’s sugar, shredded coconut, vanilla extract, and kosher salt on low speed. Mix thoroughly until the mixture is smooth and evenly combined, ensuring all ingredients are fully incorporated.
3. Scrape Bowl: Stop the mixer and scrape down the sides and bottom of the bowl with a spatula to ensure no ingredients remain stuck, then mix briefly again to maintain an even texture.
4. Chill the Mixture: Cover the combined mixture and place it in the refrigerator to chill for one hour. This helps the candy dough firm up for easier shaping.
5. Shape the Candies: After chilling, scoop out tablespoon-sized portions of the dough and roll each into a small ball. Aim to make about 75 evenly sized balls.
6. Coat with Cinnamon: Pour the ground cinnamon into a shallow bowl. Roll each coconut buttercream ball in the cinnamon until fully coated, ensuring an even layer for authentic flavor and appearance.
7. Set on Tray: Place the coated balls on a baking sheet lined with parchment or wax paper to prevent sticking.
8. Final Chill: Cover the tray loosely with plastic wrap and return to the refrigerator until ready to serve. This final chilling helps the candies set perfectly.
9. Serve: Arrange the Irish Potato Candy on a platter for serving or store in an airtight container or jar for easy snacking later.

Notes

• Ensure both cream cheese and butter are softened to room temperature before mixing to achieve a smooth texture.
• Use sweetened shredded coconut rather than unsweetened for the best flavor balance.
• Adjust the cinnamon quantity slightly if you prefer a milder or stronger coating flavor.
• These candies should be stored in the refrigerator and enjoyed within a week for optimal freshness.
• This recipe makes approximately 75 small candies, perfect for sharing.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Irish-American

Keywords: Irish Potato Candy, no-bake candy, St. Patrick’s Day treat, cream cheese candy, coconut candy, cinnamon coated candy