Irish Potato Candy
Irish Potato Candy is a yummy dessert that contrary to popular belief, has no actual potatoes in the recipe. This is a classic treat you’ve either grown up adoring or never heard of before. Either way, you are going to want to save this!
What Is Irish Potato Candy?
The reason this has the name it does is because they look like little potatoes. However, there are definitely not any potatoes here. Instead, this no-bake treats are full of cream cheese, sugar and coconut.
Also contradictory to the recipe’s name, the origins don’t trace back to Ireland, but instead to Pennsylvania. (Weird, right?)
How To Make Irish Potato Candy
Since this is a no-bake treat, it’s super easy to do and doesn’t take much time.
- Cream Cheese
- Brown Sugar
Start by creaming together the softened cream cheese and butter. Make sure you’ve let them set out to room temperature or else you’ll just wind up with a big clump.
Add in the vanilla next, then gradually the powdered sugar. When that’s mixed, fold in the shredded coconut and place the batter in the fridge for an hour.
The next step, while that sits, is to stir together cinnamon and brown sugar.
Then, scoop out the cream cheese mixture into small one inch balls and roll them into the sugar mixture.
How do you get cream cheese to room temperature?
One quick way is to cut the cheese into small cubes, place on a microwave safe plate and heat for 15 seconds.
Another easy way is to keep the cream cheese block in the wrapper and put it in a bowl with warm water.
Can You Freeze Irish Potato Candy?
Yes! You can store it in the freezer in an airtight container or freezer bag for up to two months.
If not frozen, you can keep these in the fridge to snack on for up to a week.
Irish Potato Candy
- 4 oz cream cheese softened
- ¼ C unsalted butter softened
- 4 C powdered sugar
- 2 ½ C shredded coconut
- 1 tsp pure vanilla extract
- 1 tbsp ground cinnamon
- ½ C light brown sugar
- Using a hand mixer, cream together the butter and cream cheese until combined and smooth.
- Beat in the vanilla until combined.
- Gradually mix in the powdered sugar until combined.
- Using a rubber spatula, fold in the shredded coconut.
- Cover with foil and place into the fridge for 1 hour.
- Line cookie sheet with parchment paper.
- Using a tablespoon, scoop out some of the mixture and roll it into a ball.
- Set onto the cookie sheet, repeat step until all of the mixture is rolled into a ball.
- In a medium bowl, whisk together the brown sugar and cinnamon.
- Coat each dough ball in the brown sugar mixture.
- Place onto a serving tray and continue the step until all balls have been coated