The Best Irish Potato Candy Recipe (2024)

It wouldn't be St. Patrick's Day without this irresistible Irish Potato Candy! These cinnamon coated, coconut cream candies are bite-sized and made to look just like little potatoes. This no bake candy recipe has a few unique tweaks to make it even better than the original.

This traditional St. Patrick's Day candy is not actually from Ireland and isn't made from actual realpotatoes (unlike the peanut butter swirled potato candy). Fun fact - They originated in Philadelphia by Irish immigrants in the early 1900s and remain a popular sweet treat during the month of March.

You may have seen the popular Oh Ryan brand in your local market or candy store, especially if you're from the greater Philadelphia area. Or, like me, you grew up making these cute little potatoes from scratch!

Some people make them with corn syrup, while others make them with cream cheese. My Irish potato candy recipe is made with a blend of butter and cream cheese, plus a few other unique tweaks to make this delicious recipe even better.

After a hearty dinner of Corned Beef and Cabbage orIrish Beef StewwithIrish cheddar and stout biscuits, these creamy, cinnamon-dusted coconut candies are the perfect ending to a delicious St. Paddy's Day.

These easy treats are a staple in my house during the month of March, but they're a delicious treat to enjoy any time of year.

Why this recipe works

• No-bake recipe with zero cooking required.
• Great gift for teachers, friends and classmates.
• A smidge less sugar and an extra pinch of salt for balance.
• Super fun and easy recipe for kids!
• Gluten free.

Ingredient Notes

• Butter- Make sure it's softened so it's easy to mix. This recipe calls for unsalted butter. If you want to use salted butter, reduce the salt in the recipe to ¼ teaspoon.
• Cream Cheese- Make sure your cream cheese is also softened so it can be easily mixed. Low fat cream cheese, or Neufchatel can be used, but avoid fat-free.
• Coconut- Traditional recipes usually call for sweetened coconut flakes, but I think they're better withunsweetened coconutbecause they're already sweet enough. It's sometimes labeled as desiccated coconut. It doesn't matter if the flakes are long and thin or small little bits - just don't use the big fat coconut flakes.
• Confectioner’s Sugar -You'll need one 1 lb box or 3 ½ cups.

* Full ingredient list is in the recipe card below.

HELPFUL EQUIPMENT

• Large Mixing Bowl- A medium to large bowl is needed, or use the bowl of your stand mixer.
• Electric Mixer- I highly recommend using an electric mixer for this recipe. You can either opt for ahand mixeror astand mixer.
• Cookie Scoop- You can use a regular spoon, but I've found using thissmall cookie scoopmakes portioning the balls much faster and easier.

Step by Step Instructions

1. In a large bowl (or the bowl of a stand mixer fitted with a paddle attachment), beat the butter and cream cheese together on medium-high speed until smooth, light and fluffy.
2. Scrape down the sides of the bowl, then add thevanilla extractand salt and mix on medium speed.
3. Slowly add in the confectioners sugar while beating until it’s all incorporated and totally smooth.
4. Add the shredded coconut a little bit at a time and mix on low speed until it's totally combined.

5. Place the coconut mixture in the refrigerator to chill for at least 30 minutes so that it’s easier to handle. Add cinnamon to a medium bowl.
6. Scoop out scant tablespoons of chilled dough, then use your hands to form them into little balls or oblong potato shapes.
7. Roll potatoes in cinnamon to coat, then transfer to a plate or smallbaking sheetlined withparchment paper. Repeat with the rest of the coconut mixture.
8. Serve at room temperature but refrigerate the leftovers.

Tips for Success

• Be sure to take out your butter and cream cheese at least an hour before starting to make sure they're soft.
• It helps to use an electric mixer to fully incorporate the ingredients, but you want to do it by hand you will need the butter and cream cheese are especially soft. Use a sturdy wooden spoon orDanish dough whiskfor best results.
• If you prefer to use salted butter, reduce the added salt to ¼ teaspoon.
• Slowly beat in the powdered sugar one cup at a time so that it incorporates easier and doesn't make a mess.
• Chill the mixture in the refrigerator for at least 30 minutes before rolling so that it's easier to handle.
• Replace the cinnamon with cocoa powder for a unique twist. Try it if you love almond joys or a mounds bar!

How to store

Store your leftover Irish potatoes in an airtight container the refrigerator. These fun treats will keep for up to 2 weeks refrigerated and last up to 3 months in the freezer.

FAQ

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