Despite the name, there isn’t a single potato in this recipe! Irish Potato Candy is a whimsical, nostalgic confection that hails from Philadelphia, rather than Ireland. These bite-sized treats are made from a creamy, sweet coconut-flavored center rolled in ground cinnamon to mimic the look of tiny, dirt-covered spuds freshly pulled from the earth.
You will love this recipe because it is completely no-bake, making it the perfect project for busy holidays or involving kids in the kitchen. The contrast between the spicy, warm cinnamon exterior and the cool, sugary coconut interior creates a flavor profile that is addictive and unique. Plus, they look absolutely adorable on a St. Patrick’s Day dessert platter!
Table of Contents
Ingredients
For the Candy Base
- 1/4 cup Unsalted butter (softened to room temperature)
- 4 oz Cream cheese (softened to room temperature)
- 1 tsp Vanilla extract
- 4 cups Powdered sugar (sifted)
- 2 1/2 cups Sweetened shredded coconut
For the Coating
- 2 tbsp Ground cinnamon
- 1/2 tsp Cocoa powder (optional, for a darker “soil” look)
Instructions
1. Cream the Base
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and cream cheese together until the mixture is smooth, light, and fluffy. Ensure there are no lumps of cream cheese remaining, as this will affect the texture of the candy.
2. Flavor and Sweeten
Add the vanilla extract and mix well. Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated. The mixture will become very stiff and thick—this is exactly what you want for a rollable dough.
3. Fold in Coconut
Add the shredded coconut to the bowl. Use a sturdy spatula or your mixer on low speed to fold the coconut into the sugar mixture until evenly distributed. If the dough feels too soft to handle, chill it in the refrigerator for 30 minutes before proceeding to the next step.
4. Shape the “Potatoes”
Prepare a baking sheet with parchment paper. Scoop about a tablespoon of the mixture and roll it between your palms to form a small ball. To make them look more like real potatoes, give them a slightly oblong, irregular oval shape rather than a perfect sphere.
5. Roll in Cinnamon
Place the ground cinnamon in a small shallow bowl. Drop each shaped candy into the cinnamon and roll it around until completely coated. Shake off any excess. Place the finished “potatoes” on the prepared baking sheet.
6. Serve
For the best texture, chill the Irish Potato Candy in the refrigerator for at least 1 hour before serving. This allows the flavors to meld and the candies to firm up. Serve chilled or at room temperature.
Expert Tips for Success
- Room Temp is Key: Ensure your cream cheese and butter are truly softened. If they are cold, you will end up with tiny white lumps in your “potatoes” that are difficult to smooth out.
- Sift Your Sugar: Powdered sugar can be notoriously clumpy. Sifting it ensures a silky-smooth candy interior.
- Pulse the Coconut: If you prefer a less “stringy” texture, pulse the shredded coconut in a food processor a few times before adding it to the mix to create smaller flakes.
- The Pine Nut Trick: For ultimate realism, press a tiny piece of a pine nut or a sliver of almond into the candy to look like a potato “eye.”
Variations
- Peanut Butter Version: Swap half of the butter for creamy peanut butter for a “PB & Coconut” twist.
- Chocolate Center: Wrap the coconut mixture around a single dark chocolate chip for a hidden surprise.
- Darker Potatoes: Mix a teaspoon of unsweetened cocoa powder into the cinnamon coating to give the potatoes a darker, “richer soil” appearance.
Frequently Asked Questions
Do these need to be refrigerated? Yes. Because they contain cream cheese and butter, they should be stored in an airtight container in the refrigerator. They will stay fresh for up to 2 weeks.
Can I freeze Irish Potato Candy? Absolutely! These freeze beautifully. Place them in a freezer-safe bag or container for up to 3 months. Thaw them in the fridge before serving.
Why is my dough too sticky to roll? This usually happens if the butter was too warm or the humidity is high. Simply chill the dough in the fridge for 30–60 minutes to firm up the fats, and it will be much easier to handle.
Old Fashioned Irish Potato Candy
Ingredients
Method
- Beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
- Stir in the vanilla extract, then gradually add the powdered sugar 1 cup at a time, mixing until a stiff dough forms.
- Fold in the shredded coconut until evenly combined. Chill for 30 minutes if the dough is too soft to handle.
- Roll the mixture into small balls (about 1 tablespoon each) and shape into slightly irregular ovals to look like potatoes.
- Roll each ball in ground cinnamon until completely coated and place on a parchment-lined tray.
- Chill in the refrigerator for at least 1 hour before serving to firm up.
Notes
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