Last March, I was scrambling for a last-minute treat for my neighbor’s St Patrick’s Day party. Nothing fancy, just something sweet to share. That’s when I remembered Irish Potato Candy from my grandma’s old recipe box. No actual potatoes involved, thank goodness – just creamy coconut mixed with sweet vibes and rolled in cinnamon sugar. One bite, and everyone was hooked. These little cinnamon sugar coated treats taste like a hug from Ireland, minus the flight. If you’re hunting for St Patty recipes or Irish party recipes, this is your easy win.

I’ve tweaked Grandma’s version over the years. Made them spicier once with extra cinnamon, but stuck closer to classic after feedback. Now they’re my go-to for potlucks. Soft inside, crunchy outside, with that perfect powdery finish. Perfect as St Patrick’s Day dessert or quick snacks. Let’s dive into the recipe for Irish potato candy that disappears fast.

How To Make Irish Potato Candy: Step-by-Step

Start with simple pantry staples. No baking required, which is a lifesaver on busy days. I whip these up in under 30 minutes while chatting on the phone. The dough comes together like playdough, but way tastier.

Ingredients for Irish Potato Candy

1/4 cup cream cheese, softened (full-fat for best creaminess)
1/4 cup unsalted butter, softened (lets the flavors shine)
1 teaspoon vanilla extract (pure if you have it)
1 pound powdered sugar (about 4 cups, sifted if clumpy)
2 1/2 cups sweetened shredded coconut (finely chop if strands are long)
1/2 cup cinnamon sugar (mix 1/4 cup sugar with 1/4 cup cinnamon, or adjust to taste)

These amounts make about 30-40 pieces. Scale up for bigger crowds at your Irish party recipes bash.

Mix the cream cheese, butter, and vanilla first. Beat until smooth – I use a hand mixer on low to avoid splatters. Gradually add powdered sugar. It turns into a thick dough fast. Fold in the coconut by hand; that toasty flavor pairs perfectly with the cinnamon sugar coat later.

Here’s where the fun hits. Scoop tablespoon-sized bits, roll into small logs or balls. Doesn’t have to be perfect – my first batch looked like fat carrots, still tasted amazing. Drop into cinnamon sugar, roll until coated thickly. The contrast of creamy inside and spicy outside? Chef’s kiss.

Chill on a parchment-lined tray for 20 minutes. They firm up just right, not rock-hard. Store in an airtight container; they’ll keep their magic for days.

Pro Tips for Perfect Irish Potato Recipe

Room temperature cream cheese and butter are non-negotiable. Cold stuff leads to lumps. I learned that the hard way during a holiday rush. Soften them on the counter for an hour.

Sift powdered sugar to skip gritty bits.
Finely chop coconut for smoother rolls – pulse in a food processor.
Taste your cinnamon sugar mix; some like it heavier on spice.
Wear gloves if you hate sticky hands. Game-changer.
Chill dough 10 minutes if too soft to roll.

These tricks turn good into great. I’ve shared batches where folks begged for the recipe for Irish potato candy right there.

Variations on St Patrick’s Day Party Snacks

Mix it up beyond classic. For festive twists, add green food coloring to the dough. Tiny shamrocks on top with extra coconut. Or go nutty: stir in chopped pecans or walnuts for crunch.

Chocolate dip: Melt dark chocolate, dunk half the roll.
Spicy kick: Add pinch of cayenne to cinnamon sugar.
Nut-free: Swap coconut for crushed graham crackers.
Lemon zest: Bright citrus note in the dough.
Vegan: Use dairy-free cream cheese and butter.

These keep it family-friendly while nodding to St Patty recipes flair. Kids love helping roll them into snakes or balls.

Troubleshooting Your Recipe For Irish Potato Candy

Dough too sticky? More powdered sugar, a half-cup at a time. Too dry? Splash of milk, one teaspoon max. Rolls falling apart? Chill longer.

Cinnamon sugar not sticking: Lightly mist rolls with water.
Too sweet? Cut sugar by quarter cup, up coconut.
Soft after chilling: Your kitchen’s warm; fridge them.

Common hiccups, but easy fixes. No disasters here.

Ingredient Substitutions for Irish Potato Candy

Short on cream cheese? Neufchatel works, slightly less tangy. Butter swap: Coconut oil for tropical vibe. Powdered sugar alternative: Blend granulated sugar fine (not as smooth).

Coconut allergy: Oatmeal or peanut butter base.
Low-carb: Almond flour and erythritol blend.
Gluten-free: Naturally is, double-check labels.

Storage and Serving Suggestions

Room temp in airtight tin: 3-5 days. Fridge: Up to 2 weeks (softens a bit). Freeze wrapped individually: 2 months. Thaw overnight.

Serve on platters with green mints for parties.
Pair with Irish coffee or hot cocoa.
Bag as favors for St Patrick’s Day dessert lovers.

They travel well, stay fresh. Neighbors still rave about last year’s batch.

Frequently Asked Questions About Irish Potato Candy

1. Does Irish Potato Candy have real potatoes?

Nope, it’s a misnomer. Just coconut and sugar mimicking potato texture.

2. Can I make Irish Potato Candy ahead?

Absolutely. Up to a week in fridge, freezes great too.

3. How long to chill cinnamon sugar coated treats?

20-30 minutes firms them perfectly without hardening.

4. Vegan St Patrick’s Day dessert option?

Yes, dairy-free swaps work seamlessly.

5. Why is it called Irish Potato Recipe?

Shape and color resemble tiny potatoes, Philly tradition since 1800s.

6. Can kids help with this Irish party recipe?

Sure, rolling is fun and mess-free with supervision.

7. How many calories per St Patty recipe piece?

About 80-100, depending on size. Indulgent but small.