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
Store these in an airtight container in the fridge for up to two weeks. For a more realistic look, add a tiny bit of cocoa powder to the cinnamon coating!