When I think of Irish Potato Candy, I’m instantly transported back to my childhood in Philadelphia, where these little treats were a beloved staple during the holidays. The first bite of the creamy coconut filling, enveloped in a sweet cinnamon coating, always brought smiles to our family gatherings. This recipe is special to me—it’s not just about making a tasty treat, but also about passing down a tradition that brings people together. Whether you’re enjoying them after dinner or sharing them with friends, these candies hold a warmth that makes any occasion feel like a celebration. You’ll find that this simple but authentic recipe can bring a bit of joy into your kitchen and home.
why make this recipe
Making Irish Potato Candy is a delightful way to create sweet memories with family and friends. The blend of flavors comes together beautifully, making it a great treat for festive occasions, parties, or just a special snack. Plus, the recipe is simple enough for anyone to try their hand at, even if you’re a beginner in the kitchen. It’s a lovely way to celebrate the sweet taste of tradition while bringing a touch of Philadelphia culture right into your home.
how to make Irish Potato Candy
Ingredients:
- 1 8-ounce package Philadelphia cream cheese, softened
- 1 stick (4 ounces or 8 tablespoons) unsalted butter, softened
- 32 ounces confectioner’s sugar (a.k.a. powdered sugar)
- 7 ounces sweetened shredded coconut
- 1 1/2 teaspoons pure vanilla extract
- Pinch kosher salt (preferably Diamond Crystal)
- 3 tablespoons (more or less) ground cinnamon
Directions:
- In a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, confectioner’s sugar, shredded coconut, vanilla, and salt. Mix on low until smooth and fully blended.
- Scrape the bowl to ensure all ingredients are well combined. Cover and chill the mixture for one hour to make it easier to scoop.
- TIP: If you don’t have a mixer, you can also stir the mixture by hand using a sturdy spatula or wooden spoon. Keep the mixer on the lowest setting to avoid mess from the powdered sugar.
- After chilling, use a teaspoon or small cookie scoop to form small, tablespoon-sized rounds of the coconut mixture. You should end up with about 75 candies.
- Pour the cinnamon into a shallow bowl. Roll the coconut buttercream balls in the cinnamon to coat them.
- Place the finished Irish potatoes on a baking sheet lined with parchment or wax paper. Cover loosely with plastic wrap and chill until ready to serve.
- TIP: You may not use all the cinnamon, but make sure you have enough to roll the buttercream balls.
- Serve chilled or at cool room temperature.
how to serve Irish Potato Candy
These delicious candies are best served chilled or at cool room temperature. Present them in a pretty dish or box for guests to enjoy. They make a wonderful addition to dessert tables, or you can gift them in cute containers for special occasions.
how to store Irish Potato Candy
To store Irish Potato Candy, keep them in an airtight container in the refrigerator. They will stay fresh for up to two weeks. If you want to keep them longer, you can freeze them for up to three months. Just remember to let them thaw in the refrigerator before serving.
tips to make Irish Potato Candy
- Make sure your cream cheese and butter are at room temperature for easier mixing.
- For a smoother texture, mix the ingredients thoroughly until well combined.
- If you want a stronger coconut flavor, consider adding a bit more shredded coconut to the mixture.
variation
You can get creative with the recipe by dipping the candies in melted chocolate instead of rolling them in cinnamon. This adds an extra layer of flavor and a more decadent treat!
FAQs
Q: Can I use a different type of coconut?
A: While sweetened shredded coconut is traditional, you can use unsweetened coconut if you prefer less sweetness.
Q: Is there a non-dairy alternative for cream cheese?
A: Yes, you can use non-dairy cream cheese to make a vegan version of the recipe.
Q: Can I make these candies ahead of time?
A: Absolutely! They can be made a few days in advance and stored in the refrigerator until you’re ready to serve them.
Irish Potato Candy
Ingredients
For the Coconut Mixture
- 1 8-ounce package Philadelphia cream cheese, softened Ensure it is at room temperature
- 1 stick unsalted butter, softened This is equivalent to 4 ounces or 8 tablespoons
- 32 ounces confectioner's sugar Also known as powdered sugar
- 7 ounces sweetened shredded coconut For a stronger coconut flavor, you can add more
- 1.5 teaspoons pure vanilla extract
- a pinch kosher salt (preferably Diamond Crystal)
For Coating
- 3 tablespoons ground cinnamon You may not use all of it for rolling
Method
Preparation
- In a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, confectioner’s sugar, shredded coconut, vanilla, and salt. Mix on low until smooth and fully blended.
- Scrape the bowl to ensure all ingredients are well combined. Cover and chill the mixture for one hour to make it easier to scoop.
- After chilling, use a teaspoon or small cookie scoop to form small, tablespoon-sized rounds of the coconut mixture. You should end up with about 75 candies.
- Pour the cinnamon into a shallow bowl. Roll the coconut buttercream balls in the cinnamon to coat them.
- Place the finished Irish potatoes on a baking sheet lined with parchment or wax paper. Cover loosely with plastic wrap and chill until ready to serve.