St. Patrick’s Day

Irish Potatoes

makes about 2 dozen one-inch candies

¼ cup butter, softened to room temperature

4 oz cream cheese, softened to room temperature

16 oz (2 cups) powdered sugar

1 teaspoon vanilla extract

7 oz sweetened shredded coconut

3 tablespoons cinnamon

 

Beat butter and cream cheese with an electric hand mixer. Add one cup powdered sugar and beat. Add vanilla extract and remaining one cup powdered sugar and continue beating until creamy. Stir in coconut. Pour cinnamon into a shallow bowl. Using a small cookie scoop, form one inch balls and roll in cinnamon. Place candies on a cookie sheet and refrigerate until firm. Store in an airtight container in the refrigerator.

Scroll to top