These Irish Potatoes are a beloved Philadelphia tradition, but don’t let the name fool you—they’re completely potato-free! These no-bake candies are made with a rich, creamy coconut filling, rolled in cinnamon for a festive “potato” look, and perfect for celebrating St. Patrick’s Day. With no baking required and endless customization options, they’re a sweet, simple treat that’s as fun to make as it is to eat.
Why You’ll Love This Recipe
- No-Bake Simplicity: Mix, roll, and chill—no oven needed!
- Sweet & Creamy Texture: A luscious blend of cream cheese, butter, and coconut.
- Festive & Unique: A creative St. Patrick’s Day dessert that stands out.
- Kid-Friendly Activity: Little hands will love shaping the “potatoes.”
- Perfect for Gifting: Package them in tins or bags for a heartfelt homemade gift.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Candies:
- Cream cheese (softened)
- Unsalted butter (softened)
- Powdered sugar
- Sweetened shredded coconut
- Vanilla extract
For Coating:
- Ground cinnamon
- Optional: Cocoa powder, chopped nuts, or nutmeg for added flair
Optional Add-Ins:
- Rum extract for a boozy twist
- Finely chopped pecans or walnuts for texture
Directions
Step 1: Make the Coconut Dough
- Soften Your Ingredients: Ensure the cream cheese and butter are at room temperature for a smooth, lump-free mixture.
- Beat Cream Cheese & Butter: In a large mixing bowl, use a hand mixer or stand mixer to blend the cream cheese and butter until creamy and fully combined.
- Add Powdered Sugar Gradually: Slowly incorporate the powdered sugar to avoid a sugary cloud. Mix until the dough is thick and smooth.
- Fold in Coconut & Vanilla: Stir in the shredded coconut and vanilla extract until evenly distributed. For a nutty variation, add chopped nuts here.
Step 2: Shape the “Potatoes”
- Scoop the Dough: Use a small cookie scoop or teaspoon to portion the dough. Roll each piece into an oval shape, mimicking a potato.
- Coat in Cinnamon: Spread ground cinnamon on a plate. Roll each dough piece in the cinnamon until fully covered. For a darker coating, mix cocoa powder with cinnamon.
- Shake Off Excess: Gently tap the candies to remove extra cinnamon, leaving a natural “skin-like” finish.
Step 3: Chill & Serve
- Refrigerate: Place the shaped candies on a parchment-lined tray and chill for at least 1 hour. This firms up the dough and enhances the flavor.
- Serve: Enjoy slightly chilled or at room temperature for the best texture.
Servings and Timing
- Servings: 20-24 candies
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 10 minutes
Variations
- Chocolate-Lover’s Irish Potatoes: Roll the candies in a mix of cocoa powder and cinnamon for a rich, mocha-inspired twist.
- Spiced Version: Add a pinch of nutmeg or cardamom to the cinnamon coating for warm, aromatic flavor.
- Nutty Crunch: Fold finely chopped walnuts, pecans, or almonds into the dough for texture.
- Boozy Irish Potatoes: Substitute rum extract for vanilla extract and brush the finished candies with a light coating of Irish cream liqueur.
- Dairy-Free Option: Use vegan cream cheese and coconut oil instead of butter.
Storage and Serving Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep chilled for up to 1 week.
- Freezing: Freeze uncoated candies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw before rolling in cinnamon.
- Serving Ideas:
- Pair with coffee, Irish tea, or a glass of Baileys Irish Cream.
- Add to St. Patrick’s Day dessert platters with shamrock cookies or green cupcakes.
- Package in cellophane bags tied with ribbon for festive gifts.
FAQs
Q: Do Irish potatoes actually contain potatoes?
A: No! They’re a sweet coconut candy rolled in cinnamon to look like potatoes.
Q: Why are they called “Irish” potatoes?
A: The cinnamon coating gives them a potato-like appearance, making them a playful nod to St. Patrick’s Day.
Q: Can I use unsweetened coconut?
A: Yes! Adjust sweetness by adding 1-2 extra tablespoons of powdered sugar.
Q: How do I make these less sweet?
A: Reduce powdered sugar by ¼ cup or use unsweetened coconut.
Q: Can I substitute almond extract for vanilla?
A: Absolutely! Almond extract adds a lovely nutty flavor.
Q: Why is my dough too sticky?
A: Chill the dough for 15-20 minutes before rolling to firm it up.
Q: How do I prevent the cinnamon from clumping?
A: Sift the cinnamon before coating the candies for an even layer.
Q: Can I make these ahead?
A: Yes! They taste even better after chilling overnight.
Q: What if I don’t have cream cheese?
A: Substitute with mascarpone or a dairy-free cream cheese alternative.
Q: Can I roll the candies in cocoa powder instead?
A: Yes! Cocoa powder adds a chocolatey twist. Mix it with cinnamon for depth.
Q: How long do these stay fresh?
A: Up to 1 week in the fridge or 3 months frozen.
Q: What pairs well with Irish potatoes?
A: Serve with coffee, Irish cream liqueur, or a mint julep for a refreshing contrast.
Conclusion
These Irish Potatoes are a timeless St. Patrick’s Day treat that combines creamy coconut, buttery sweetness, and a hint of spice. Whether you’re celebrating Irish heritage, looking for a no-bake project with kids, or need a festive gift, these candies are sure to delight. With endless variations and minimal effort, they’re a must-try for any March 17th celebration. Start rolling your “potatoes” today and savor a taste of Philadelphia’s sweet tradition!
Irish Potatoes
Ingredients
- 4 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
- 1/2 cup ground cinnamon (for coating)
- 2 tablespoons cocoa powder (optional, for coating)
- 1/4 cup chopped nuts (optional)
- 1/2 teaspoon rum extract (optional)
Instructions
- Soften the cream cheese and butter at room temperature for 30 minutes to ensure a smooth texture.
- In a large mixing bowl, beat the cream cheese and butter together with an electric mixer until creamy and fully combined.
- Gradually add the powdered sugar to the mixture, blending until smooth. Scrape down the bowl as needed.
- Stir in the shredded coconut and vanilla extract. For a nutty version, fold in chopped nuts here.
- Scoop teaspoon-sized portions of dough and roll into oval shapes resembling small potatoes.
- Spread ground cinnamon (or a mix of cinnamon and cocoa powder) on a plate. Roll each dough piece in the coating until fully covered.
- Place the coated candies on a parchment-lined baking sheet. Shake gently to remove excess coating for a natural ‘potato skin’ look.
- Refrigerate for at least 1 hour to firm up. For longer storage, chill for up to 1 week or freeze for 3 months.
- Serve at room temperature for the best texture. Pair with coffee, tea, or Irish cream liqueur!