Unlike other holidays, I don't typically go overboard celebrating St. Patrick's Day, but I do always try and wear green and make these adorable little treats to share. Irish Potato Candy originated in Philadelphia, Pennsylvania (not Ireland) but since I grew up near Philly, it's been a tradition as long as I can remember. These cute little coconut cream candies are dusted in a cinnamon spice blend and are meant to resemble a classic Irish staple, the potato! The recipe comes together with just a few simple ingredients, no baking required, and are incredibly delicious!
INGREDIENTS
- 8 oz Cream Cheese, Softened Preferably Philadelphia Brand
- 1 Stick Salted Butter, Softened
- 1-½ Tbsp. Vanilla Extract
- 2 Lb. Powdered Confectioners Sugar, Sifted
- 3 C. Shredded Coconut, Sweetened
- 3 C. Shredded Coconut, Unsweetened
- ¼ C. Ground Cinnamon
- ¼ tsp. Ground Cardamom
- Pinch Nutmeg
INSTRUCTIONS
Step 1: Gather all of your ingredients. Make sure to thoroughly whisk your coconut so that it is well blended. You can easily use the same type of shredded coconut for the entire recipe, but I prefer the blend of both the sweetened and unsweetened.
Step 2: In the bowl of your mixer, blend together the softened cream cheese, butter and vanilla extract until creamy.
Step 3: With the mixer off in between additions, slowly began to add the powdered sugar until it has all been incorporated. Scrape down the sides with a rubber spatula.
Step 4: Add the coconut mixture and stir using a wooden spoon. The mixture will be quite stiff, but make sure to really mix it well. Set aside.
Step 5: In a medium bowl, whisk together the cinnamon, cardamom and nutmeg.
Step 6: Using your cookie scoop (or spoon), portion out small, individual portions of your candy. Using clean hands, roll each into a tight ball to get a smooth surface, and then form into a small, oblong log.
Step 7: Drop each piece of candy filling into the bowl with the spice blend and give a quick toss to fully coat the outside. Move the finished candy onto the parchment-lined baking sheet. Repeat until all of the candy has been done.
Step 8: Irish Potato Candy should be stored in the refrigerator in an airtight container to firm up before serving. This is a great treat to make ahead, as it can be stored for up to 2 weeks. If giving away as gifts, individual pieces fit perfectly in mini paper cupcake liners and look pretty when placed in boxes or wrapped up in cellophane treat bags.
Chefs Note: If your kitchen is warm, or you notice that the candy is getting a bit sticky as you're rolling them in your hands, you may want to portion the candies, placing them onto the baking sheet and then refrigerating them for about 30 minutes before shaping.
Irish Potato Candy
Equipment
- Kitchen-Aid Mixer or hand-held mixer
- Large Mixing Bowl
- Wooden Spoon
- Medium Bowl
- Stainless Steel Whisk
- Dry Measuring Cups
- Small Metal Cookie Scoop or a Tablespoon
- Parchment-Lined Baking Sheet
Ingredients
- 8 oz Cream Cheese, Softened Preferably Philadelphia Brand
- 1 Stick Salted Butter
- 1-½ Tbsp. Vanilla Extract
- 2 Lb. Powdered Confectioners Sugar
- 3 C. Shredded Coconut, Sweetened
- 3 C. Shredded Coconut, Unsweetened
- ¼ C. Ground Cinnamon
- ¼ tsp. Ground Cardamom
- Pinch Nutmeg
Instructions
- Gather all of your ingredients. Make sure to thoroughly whisk your unsweetened and sweetened coconut so that it is well blended.
- In the bowl of your mixer, blend together the softened cream cheese, butter and vanilla extract until creamy.
- With the mixer off in between additions, slowly began to add the powdered sugar until it has all been incorporated.
- Add the coconut mixture and stir using a wooden spoon. The mixture will be quite stiff, but make sure to really mix it well. Set aside.
- In a medium bowl, whisk together the cinnamon, cardamom and nutmeg.
- Using your cookie scoop (or spoon), portion out small, individual portions of your candy. Using clean hands, roll each into a tight ball to get a smooth surface, and then form into a small, oblong log.
- Drop each piece of candy filling into the bowl with the spice blend and give a quick toss to fully coat the outside. Move the finished candy onto the parchment-lined baking sheet. Repeat until all of the candy has been done.
- Irish Potato Candy should be stored in the refrigerator in an airtight container to firm up. This is a great treat to make ahead, as it can be stored for up to 2 weeks.
