Ingredients
For the Base
- 1/2 stick butter (softened) Ensure it is at room temperature for easier mixing.
- 1/2 brick cream cheese (softened) Also best at room temperature.
- 1 tsp vanilla extract
- 4 cups confectioner’s sugar Adjust sweetness as needed.
For the Flavor
- 2 1/2 cups sweetened coconut Unsweetened coconut can be used with added sugar.
- 2 tbsp cinnamon
- 2-3 tbsp Irish Cream Liqueur Or use 1 tsp of Irish Cream extract for a non-alcoholic version.
For Coating
- 1/2 cup finely crushed shortbread cookie crumbs
Method
Preparation
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth.
- Add in the vanilla extract and gradually mix in the confectioner’s sugar until combined.
Flavoring
- Stir in the coconut, cinnamon, and Irish Cream Liqueur or extract to enhance the flavor.
- Gently fold the sweetened coconut into the mixture, making sure it’s evenly distributed.
Chilling and Shaping
- Place the mixture in the refrigerator for about 30 minutes to firm up and make shaping easier.
- Once chilled, scoop out small portions of the mixture and shape them into small potato-like forms.
Coating
- Roll each shaped potato in the crushed shortbread cookie crumbs for a lovely crunch.
- Place the coated Irish potatoes on a plate or tray. Return them to the fridge to set before serving.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 1gFat: 8gSaturated Fat: 5gSodium: 50mgFiber: 1gSugar: 15g
Notes
Best served chilled on a beautiful platter. They can also be packaged as gifts in treat boxes or bags. Dust with extra coconut or cinnamon for a festive touch. Store leftovers in an airtight container in the refrigerator for up to one week, or freeze for two months.
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