Philadelphia Irish Potato Candy
No-bake coconut cream cheese candies rolled in cinnamon to resemble tiny potatoes. A Philadelphia St. Patrick's Day classic that's sweet, chewy, and effortless.
Equipment
- Stand mixer or hand mixer
- Cookie scoop or spoon
- Parchment-lined baking sheet
Ingredients
- 8 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- pinch kosher salt
- 16 ounces powdered sugar about 4 cups
- 7 ounces sweetened shredded coconut
- 1/4 cup ground cinnamon for rolling
Instructions
- Beat cream cheese and butter until fluffy, 2 minutes.
- Add vanilla and salt, mix well.
- Gradually mix in powdered sugar on low. Fold in coconut. Chill dough 1 hour.
- Scoop tablespoon portions, roll into potato shapes.
- Roll in cinnamon, place on parchment. Chill 30 minutes.
- Serve chilled.
Notes
- Chill dough well for easy rolling.
- Add almond slivers for 'eyes'.
- Store in fridge up to 2 weeks.