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.

Ingredients

Scale

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

Instructions

Preparation: Gather all ingredients and ensure the cream cheese and butter are softened to room temperature for easy mixing.
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.
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.
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.
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.
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.
Set on Tray: Place the coated balls on a baking sheet lined with parchment or wax paper to prevent sticking.
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.
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