These creamy Irish Potatoes are the perfect St. Patrick's Day treat! Filled with coconut cream and dusted with a coating of cinnamon, these no-bake candies are so easy to make.
In a large mixing bowl, use a stand mixer or an electric hand mixer to cream the butter and cream cheese together until smooth, 1-2 minutes. Mix in the vanilla and pinch of salt.
Add in the powdered sugar, 1 cup at a time, making sure to scrape down the sides of the bowl as needed. Then mix in the coconut a little at a time until fully mixed together. The mixture will be very thick.
Use a tablespoon measuring spoon to scoop out the mixture and roll it into balls. Place on a parchment paper-lined baking sheet or a large plate and set in the fridge for 30 minutes to firm up.
Once chilled, roll the balls in the cinnamon until coated. Tap off any excess cinnamon. Refrigerate until ready to serve.
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Notes
Take your butter and cream cheese out at least an hour before starting.
Don't make your Irish potatoes too big, 1 tablespoon is big enough!
After rolling the Irish potatoes, make sure to set them in the fridge before rolling them in cinnamon so they firm up a bit.
Store in the fridge for 1-2 weeks or in the freezer for up to 4 months.