Irish Potato Candy
A Philadelphia confection usually found around St. Patrick's Day made of coconut cream rolled in cinnamon to resemble miniature potatoes
Ingredients
- 4 tablespoons butter softened
- 4 ounces cream cheese softened
- 2 teaspoons vanilla
- 3 cups powdered sugar
- 2 cups sweetened coconut lightly packed
- 1 tablespoon plus 1 teaspoon cinnamon
Instructions
- To make, add the butter, cream cheese, and vanilla to a bowl and beat on medium until well combined.
- Add the powdered sugar one cup at a time, mixing in between each additional cup.
- Add the coconut and mix to combine.
- Put the bowl in the refrigerator for 15-20 minutes (or however long it takes you to clean up and clear your work space).
- Line a cookie sheet with parchment paper. Add the cocoa powder and cinnamon to a small bowl and mix to combine.
- Take the coconut mixture out of the refrigerator and get ready to get very sticky. Form the coconut mixture into tiny balls, slightly bigger than a melon baller.
- Roll the coconut balls in the cinnamon and place on the parchment paper.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!