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.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 8g
Notes
These candies taste best chilled or at cool room temperature. They make wonderful gifts when presented in cute containers. Store in an airtight container in the refrigerator for up to two weeks, or freeze for up to three months.
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