Irish Potato Candy is a fun and unique treat that looks just like tiny little potatoes but tastes like a sweet, creamy candy. It’s usually made from a mix of cream cheese and coconut, rolled in cinnamon to give it that potato skin look and a little bit of spice. Don’t worry, it’s all sweet and delicious, no actual potatoes involved!
I love making Irish Potato Candy around St. Patrick’s Day because it’s such a playful twist on traditional sweets. It’s one of those candies that surprises people when they take a bite, especially if they haven’t seen it before. The combination of creamy filling and coconut texture is really comforting to me, and that cinnamon finish adds just the right touch of warmth.
For me, the best way to enjoy Irish Potato Candy is fresh and chilled from the fridge. I always think it’s perfect for sharing with friends while celebrating spring or St. Patrick’s Day. It’s easy to make, looks cute, and is a great conversation starter when people ask what those “little potatoes” are all about!
Key Ingredients & Substitutions
Cream Cheese: This is the base that gives the candy a creamy softness. I like using full-fat cream cheese for richness, but you can try low-fat if you want a lighter treat.
Powdered Sugar: It sweetens and helps bind the mixture smoothly. If you’re avoiding refined sugar, a powdered sugar substitute made from coconut sugar can work, but texture may change slightly.
Sweetened Shredded Coconut: This adds texture and a subtle tropical flavor. Unsweetened coconut could be used, but I recommend adding a bit more powdered sugar to balance the sweetness.
Vanilla Extract: A simple touch that lifts the flavor nicely. Feel free to add a splash of almond extract for a different, nutty twist.
Cinnamon Sugar: The coating is what gives these candies their potato “skin” look and a warm taste. You can make your own by mixing cinnamon with granulated sugar. For less sweetness, just use cinnamon alone.
Milk Chocolate Chips: These are for dipping, adding a smooth chocolate shell. Dark or white chocolate chips work well too, depending on your taste preference.
How Do I Shape and Coat the Candies So They Look Like Real Potatoes?
Getting the shape and coating just right makes the candy fun and recognizable. Here’s my simple method:
- Chill the cream cheese mixture well so it’s firm and easier to handle.
- Use small spoonfuls or a cookie scoop to portion the dough evenly—about 1-inch pieces work great.
- Roll each piece between your palms into an oval or oblong “potato” shape. Don’t worry if they look imperfect; real potatoes aren’t perfectly smooth!
- Roll the shaped candy in cinnamon sugar thoroughly to coat every side. This gives the color and a little texture to mimic potato skin.
- Let the coated pieces chill to set before dipping in chocolate so the coating sticks well.
If you want the classic look, dip candy only halfway in chocolate to show some cinnamon sugar “skin” on the other side. Adding a sprinkle of cinnamon sugar on wet chocolate creates a great finishing touch for texture.
Equipment You’ll Need
- Mixing bowls – I use a large bowl to combine all the ingredients easily and a smaller one for melting chocolate.
- Cookie scoop or teaspoon – helps portion the mixture into uniform pieces for shaping.
- Wax paper or parchment paper – keeps the candies from sticking as they set and cool.
- Food-safe gloves (optional) – make shaping the candies neater and keep your hands clean.
- Microwave-safe bowl or double boiler – perfect for melting chocolate smoothly.
Flavor Variations & Add-Ins
- Use dark chocolate, white chocolate, or caramel coating for different flavors and looks.
- Add a splash of almond or citrus extract instead of vanilla for a flavor twist.
- Mix in mini chocolate chips or chopped nuts into the coconut filling for added texture.
- Instead of cinnamon sugar, roll candies in cocoa powder, crushed graham crackers, or finely chopped nuts for varied coatings.
Irish Potato Candy
Ingredients You’ll Need:
For the Candy Mixture:
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 ½ cups sweetened shredded coconut
- 1 tsp vanilla extract
For Coating:
- ½ cup cinnamon sugar (for rolling)
- 1 ½ cups milk chocolate chips or melting chocolate
How Much Time Will You Need?
This delicious candy takes about 20 minutes to prepare and shape, plus about 1½ to 2 hours to chill and set in the fridge. The chilling time helps the candy firm up and the chocolate coating to harden. It’s easy to make and perfect for a fun kitchen project!
Step-by-Step Instructions:
1. Prepare the Candy Mixture:
In a large mixing bowl, blend the softened cream cheese and vanilla extract until smooth. Slowly add the powdered sugar a little at a time, mixing well after each addition. Stir in the shredded coconut until you have a thick, sticky dough that’s easy to shape. Place this mixture in the fridge for about 30 minutes to firm up.
2. Shape and Coat with Cinnamon Sugar:
Once chilled, scoop small portions of the mixture and roll them between your hands to form small, oval “potato” shapes. Roll each “potato” in the cinnamon sugar until fully coated. Arrange them on a baking sheet lined with parchment paper. Put the tray back into the fridge and chill for at least 1 hour so the cinnamon coating sets.
3. Dip in Chocolate and Finish:
Melt the chocolate chips in a microwave-safe bowl, heating in 30 seconds intervals and stirring until smooth. Dip each cinnamon sugar-coated candy halfway or completely in the melted chocolate, letting the extra drip off. Lay them back on the parchment and sprinkle a little extra cinnamon sugar on the chocolate while it’s still wet for that classic “potato skin” look. Chill again until the chocolate hardens, about 30 minutes.
Enjoy your sweet and creamy Irish Potato Candy chilled, and share the fun with friends and family!
Can I Use Frozen Cream Cheese for This Recipe?
It’s best to use softened cream cheese for smooth mixing. If using frozen, thaw it completely in the fridge overnight and bring it to room temperature before starting.
How Should I Store Irish Potato Candy?
Store them in an airtight container in the refrigerator. They keep well for up to 1 week and taste best when enjoyed chilled.
Can I Substitute Coconut in This Recipe?
You can try unsweetened shredded coconut, but add a bit more powdered sugar to balance the sweetness. Avoid shredded coconut flakes that are too large, as they can change the texture.
What’s the Best Chocolate for Dipping?
Milk chocolate works great for a classic taste, but feel free to use dark or white chocolate chips depending on your preference. Just be sure to melt the chocolate slowly to avoid burning.