Irish Potato Candy

A classic St. Patrick's Day treat, these cute little coconut cream candies dusted in a cinnamon spice blend look just like bite-sized potatoes!

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Course: Dessert

Cuisine: American

Keyword: Candy, Cinnamon, Coconut, Sweets, Treats

Prep Time: 15

Assembly Time: 1

Servings: Pieces

Calories: 90kcal

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.

Notes

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.

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