Introduction

Irish Potato Candy is a unique and delightful treat that combines creamy coconut filling with a warm cinnamon coating. Despite its name, this candy contains no potatoes but offers a sweet, melt-in-your-mouth experience perfect for celebrations or everyday snacking.

Irish Potato Candy Recipe - Recipe Image

Ingredients

1 (8-ounce) package Philadelphia cream cheese, softened (room temperature)
1 stick (4 ounces / 8 tablespoons) unsalted butter, softened (room temperature)
32 ounces confectioner’s sugar (powdered sugar)
7 ounces sweetened shredded coconut
1.5 teaspoons pure vanilla extract
1 pinch kosher salt (preferably Diamond Crystal)
3 tablespoons ground cinnamon (for rolling the candies)

Instructions

Step 1: In a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, confectioner’s sugar, shredded coconut, vanilla extract, and salt. Mix on low speed until the mixture is smooth and fully combined.
Step 2: Scrape down the sides of the bowl to ensure all ingredients are incorporated evenly.
Step 3: Cover the mixture and chill it in the refrigerator for one hour to firm up.
Step 4: Once chilled, scoop out tablespoon-sized portions of the coconut dough, forming about 75 small balls.
Step 5: Place the ground cinnamon in a shallow bowl. Roll each coconut ball in the cinnamon until well coated.
Step 6: Arrange the coated candies on a baking sheet lined with parchment or wax paper.
Step 7: Cover the candies loosely with plastic wrap and chill until ready to serve.
Step 8: Serve the Irish Potato Candy as a sweet snack or dessert, either on a platter or stored in a jar for easy access.

Tips & Variations

For a nuttier flavor, try adding finely chopped pecans or walnuts to the filling before chilling.
If you prefer a less sweet candy, reduce the confectioner’s sugar slightly, but note this may affect texture.
Use a cookie scoop for uniform candy sizes to ensure even coating and presentation.
For a festive twist, substitute the cinnamon coating with cocoa powder for a chocolaty finish.

Storage

Store the Irish Potato Candy in an airtight container in the refrigerator for up to two weeks. For best flavor and texture, bring them to room temperature before serving. These candies also freeze well for up to three months—thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Does Irish Potato Candy actually contain potatoes?

No, despite the name, this candy contains no potatoes. The name comes from its appearance resembling small potatoes coated in cinnamon.

Can I make these candies without a stand mixer?

Yes, you can mix the ingredients by hand using a large bowl and a sturdy spoon or hand mixer. Just be sure to mix thoroughly until smooth and well combined.

Irish Potato Candy Recipe

Print Recipe

★★★★★

4.6 from 107 reviews

Irish Potato Candy is a delightful no-bake treat featuring a creamy mixture of cream cheese, butter, powdered sugar, and shredded coconut, rolled in cinnamon to resemble small potatoes. This sweet, chewy candy is perfect for St. Patrick’s Day or any time you crave a unique, flavorful snack.

Author: Ella
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 15 minutes
Yield: Approximately 75 candies 1x
Category: Dessert
Method: No-Cook
Cuisine: Irish-American

Ingredients

Scale

Main Ingredients

1 package (8 ounces) Philadelphia cream cheese, softened (room temperature)
1 stick (4 ounces / 8 tablespoons) unsalted butter, softened (room temperature)
32 ounces confectioner’s sugar (powdered sugar)
7 ounces sweetened shredded coconut
1.5 teaspoons pure vanilla extract
1 pinch kosher salt (preferably Diamond Crystal)

Coating

3 tablespoons ground cinnamon

Instructions

Prepare Ingredients: Ensure the cream cheese and butter are softened to room temperature to facilitate smooth mixing.
Mix Ingredients: In a stand mixer fitted with a paddle attachment, combine the cream cheese, unsalted butter, confectioner’s sugar, shredded coconut, vanilla extract, and kosher salt on low speed. Mix until the mixture is smooth and well combined.
Scrape the Bowl: Stop mixing and scrape down the sides and bottom of the bowl carefully to incorporate any ingredients stuck at the bottom, ensuring an even blend.
Chill Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for one hour to firm up.
Shape Candies: After chilling, scoop out small tablespoon-sized rounds of the coconut dough, aiming to make about 75 small balls.
Roll in Cinnamon: Place the ground cinnamon in a shallow bowl. Roll each coconut ball in the cinnamon until fully coated to give the candies their characteristic look and flavor.
Set on Tray: Place the cinnamon-coated candies on a baking sheet lined with parchment or wax paper. Cover loosely with plastic wrap.
Chill Before Serving: Refrigerate the candies until ready to serve, allowing them to firm up further.
Serve: Arrange the Irish Potato Candy on a platter or store in a jar for an easy-to-access sweet snack or dessert.

Notes

Ensure cream cheese and butter are at room temperature to achieve a smooth mixture without lumps.
Use sweetened shredded coconut for the best texture and flavor consistency.
Chilling the dough is crucial for shaping; do not skip refrigeration.
Roll candies thoroughly in cinnamon for authentic flavor and appearance.
Store candies in an airtight container refrigerated for up to one week.
These candies are soft and creamy, so handle gently when rolling and serving.

Keywords: Irish Potato Candy, no-bake candy, St. Patrick’s Day recipe, creamy coconut candy, cinnamon candy