Irish Potato Candy

🧂 Ingredients

• 4 oz cream cheese

  (softened at room temperature)
• ¼ cup butter

  (softened at room temperature)
• 1-2 teaspoon vanilla extract
• ⅛ teaspoon salt
• 4 cups confectioners sugar
• 2½ cups coconut flakes

  (sweetened, up to 2 ⅔ cups)
• 1 tablespoon ground cinnamon

Instructions

• 1 Get started by lining a baking sheet with parchment paper and then set it aside.
• 2 Use your stand mixer (or a mixing bowl with a hand mixer) to cream together the
  room-temperature cream cheese and butter on medium speed until fluffy, about 3
  minutes.
• 3 Add in the vanilla extract and salt and continue to beat for another 30 seconds.
• 4 Scrape down the bottom and sides of the bowl with a rubber spatula and then turn
  the mixer to low speed. Gradually add the confectioners' sugar until it is all
  combined. Then, increase the speed to medium and mix until smooth, about 1
  minute.
• 5 Turn off the mixer and add in the flaked coconut, stirring until combined with a
  silicone spatula.
• 6 Use a cookie scoop or measuring spoon to scoop the mixture out of the mixing
  bowl and drop it onto the prepared baking sheet. Continue to drop dollops of the
  mixture onto the baking sheet, placing the balls close together but not
  touching. Transfer the baking sheet to the fridge and allow the candy to set for
  30 minutes.
• 7 Place the ground cinnamon into a small bowl. Use your hands to roll the chilled
  balls into an oblong, potato shape and then roll them in the cinnamon until they
  are completely coated. *If the balls become difficult to work with and are
  sticking to your hands, simply return them to the fridge for a few minutes
  before continuing.
• 8 Serve immediately or return to the fridge until ready to serve.

Nutrition Info