Irish Potato Candy
These spuds look like the real thing, but they're actually so sweeter.
Makesabout 4 1/2 dozen
Prep20 minutes to 30 minutes
Unless you’re from Pennsylvania, you’ve probably never heard of Irish potato candy. I didn’t know what they were, but assumed they were candy made from potatoes. Wrong! Irish potato candies may look like adorable little potatoes, but they’re no-cook coconut and cream cheese candies with a coating of ground cinnamon — essentially the coconut equivalent of chocolate truffles.
They’re the perfect St. Patrick’s Day dessert, but the adorable little potatoes would also be delightful after Easter dinner. Here’s how to make Irish potato candies.
Why You’ll Love Them
- If you like Mounds candy bars, you’ll love these coconut treats!
- They’re an incredibly easy no-bake dessert that even your kids can make.
How Irish Potato Candy Got Started in Philadelphia
Irish potato candy doesn’t have roots in Ireland, but instead was created in Pennsylvania (more specifically in the Philadelphia area).
They generally make an appearance around St. Patrick’s Day, and while some homemade versions do contain potato, most commercial ones are a blend of butter, powdered sugar, vanilla, and coconut. I like the ones containing cream cheese and a touch of salt to help them from becoming too cloyingly sweet.
Key Ingredients in Irish Potato Candies
- Cream cheese: Cream cheese balances out the sweetness of the candies. Make sure the cream cheese is at room temperature before mixing.
- Unsalted butter: We recommend using unsalted butter, then adding a pinch of salt to the mixture.
- Powdered sugar: You’ll need 1 pound of powdered sugar (about 4 cups).
- Flaked coconut: Preferably angel flake, which is sweetened shredded coconut.
How to Make Irish Potato Candies
- Mix the cream cheese and butter together until fluffy and smooth. Use a stand mixer or electric hand mixer.
- Add the powdered sugar. Gradually add it in until incorporated.
- Add the flaked, sweetened coconut. Beat on low speed until incorporated.
- Scoop the coconut mixture. Space them out onto a baking sheet.
- Refrigerate for 30 minutes. Chill until the mixture is set.
- Roll in cinnamon. Using your hands, roll them into slightly oblong potato shapes.
Tips for Easier Rolling
Making Irish potato candy is as simple as beating all the ingredients except the cinnamon together into a fluffy, sticky mass. To make them easier to roll (and to firm them up if they’re at all runny), scoop out the candy and chill before rolling into little potato shapes and dusting in the ground cinnamon (recruit the kids for this part!).
Make-Ahead and Storage Tips
- Make ahead: The candies can be stored in a container in the refrigerator for a few days, which means they’re great make-ahead treats.
- Storage: Leftovers can be stacked on top of each other in an airtight container in the refrigerator for up to 5 days.
Irish Potato Candy Recipe
These spuds look like the real thing, but they're actually so sweeter.
Prep time 20 minutes to 30 minutes
Makes about 4 1/2 dozen
Nutritional Info
Ingredients
- 4 ounces
cream cheese, at room temperature
- 4 tablespoons
(1/2 stick) unsalted butter, at room temperature
- 1 teaspoon
vanilla extract
- 1/8 teaspoon
salt
- 1 pound
powdered sugar (4 cups)
- 7 ounces
flaked, sweetened coconut (2 2/3 cups), preferably angel flake
- 1 1/2 tablespoons
ground cinnamon
Instructions
Place 4 ounces cream cheese, 4 tablespoons (1/2 stick) unsalted butter, 1 teaspoon vanilla extract, and 1/8 teaspoon salt in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until fluffy and smooth, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the beater with a rubber spatula.
Return the mixer to low speed and gradually add 1 pound powdered sugar (4 cups). When all the powdered sugar is incorporated, increase the speed to medium and beat until smooth, about 1 minute. Stop the mixer and scrape down the sides again. Add 7 ounces flaked, sweetened coconut (2 2/3 cups) and beat on low speed until incorporated.
Line a baking sheet with aluminum foil or parchment paper if desired for easy cleanup. Scoop the coconut mixture out by level tablespoons onto the baking sheet, spacing them close together but not touching. Repeat until all the mixture is used up. Refrigerate for 30 minutes for the mixture to set.
Place 1 1/2 tablespoons ground cinnamon in a small bowl. Using your hands, roll 1 of the pieces into a slightly oblong potato shape. Roll in the cinnamon to completely coat, then place back on the baking sheet. Repeat with the remaining pieces.
Recipe Notes
Storage: Leftovers can be stacked on top of each other in an airtight container in the refrigerator for up to 5 days.