Irish Potato Candy is a fun and unique treat that doesn’t actually have any potatoes in it! These little candies are soft, sweet, and creamy, usually made with coconut and cream cheese and rolled in cinnamon to give them just the right touch of spice. They look like tiny potatoes, which makes them perfect for St. Patrick’s Day or any time you want a cute and tasty snack.
I love making these candies because they’re super easy and always a hit with friends and family. The combination of coconut and cream cheese creates a smooth, almost fudge-like texture that melts in your mouth. Rolling them in cinnamon is my favorite part—it gives the candy a lovely warmth and a little bit of crunch. I usually make a big batch and sneak a few while I’m rolling them out!
These candies are great for sharing, and they always bring a smile because of their fun look and sweet, comforting taste. I like putting them in small gift bags during March to spread some Irish cheer. If you’ve never tried them before, you’re in for a sweet surprise that’s just a little different from your usual candy.
Key Ingredients & Substitutions
Cream Cheese: This gives the candy its creamy texture and slight tang. Use full-fat for best taste. For a dairy-free option, try a vegan cream cheese or use mascarpone for a richer flavor.
Powdered Sugar: The main sweetener that blends everything smoothly. If you want a less sweet version, reduce by ¼ cup and add a pinch of salt to balance.
Shredded Coconut: Choose sweetened coconut for a mellow, chewy bite. Unsweetened coconut works if you want less sugar but add a bit more powdered sugar to balance.
Vanilla Extract: Adds depth and warmth. Pure vanilla is best, but imitation vanilla works fine if that’s all you have.
Chocolate for Dipping: Semi-sweet chocolate balances the sweet coconut filling nicely. Milk chocolate makes it sweeter; dark chocolate offers richer, less sweet flavor.
Cinnamon Sugar: This creates the classic “potato skin” look and adds a spicy sweetness. You can crush cinnamon candies if you want extra crunch.
How Do I Make the Candy Balls Firm Enough to Dip in Chocolate?
Getting the right consistency is key before dipping. Here’s what helps:
- After mixing the cream cheese, sugar, and coconut, chill the candy balls for at least 30 minutes. Cold balls hold their shape better.
- If the mixture feels too sticky, add a bit more powdered sugar until it’s easy to form balls.
- Use a fork or dipping tool to lower the balls into melted chocolate gently to avoid breaking.
- Work quickly after dipping to add cinnamon sugar before the chocolate hardens.
- Keep the candies in the fridge after coating to fully set the chocolate.
Following these tips will help you achieve smooth, well-coated candies that look great and taste wonderful!
Equipment You’ll Need
- Mixing bowls – I use a large bowl to stir everything together easily and a small bowl for melting chocolate.
- Dish or baking sheet – Perfect for placing the shaped candies to chill and set.
- Parchment paper – Keeps the candies from sticking and makes cleanup simple.
- Microwave-safe bowl or double boiler – For melting the chocolate smoothly and evenly.
- Fork or dipping tool – Helps you dip the balls into chocolate without mess.
- Measuring cups and spoons – To accurately measure sugar, coconut, and vanilla extract.
Flavor Variations & Add-Ins
- Use dark or white chocolate for dipping to change the flavor profile or match your preference.
- Add a splash of coconut rum or flavored extract for a hint of extra flavor inside the candies.
- Mix in small chopped nuts like pecans or almonds for crunch and extra richness.
- Instead of cinnamon sugar, roll the candies in cocoa powder or crushed graham crackers for different tastes and looks.
How to Make Irish Potato Candy
Ingredients You’ll Need:
For the Candy Mixture:
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 cups sweetened shredded coconut
- 1 tsp vanilla extract
For Dipping & Topping:
- 12 oz semi-sweet chocolate, for dipping
- 1 cup cinnamon sugar (or crushed cinnamon candies) for rolling and topping
- Optional: finely chopped chives or green sprinkles for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 30 minutes chilling time for the candy balls to firm up. After dipping and topping, allow another 20-30 minutes for the chocolate to set in the fridge. Overall, expect about 1 hour from start to finish.
Step-by-Step Instructions:
1. Mix the Candy Dough:
In a large bowl, combine the softened cream cheese, powdered sugar, shredded coconut, and vanilla extract. Stir everything together until you get a smooth, pliable dough. It’s easier to mix well using your hands to make sure the ingredients are blended perfectly.
2. Shape and Chill the Candy:
Roll the mixture into small balls about 1 to 1.5 inches wide. Place these on a baking sheet lined with parchment paper. Put the tray in the refrigerator and chill for at least 30 minutes to let the balls firm up so they’re easier to dip.
3. Melt the Chocolate:
While chilling, melt the semi-sweet chocolate in a microwave-safe bowl. Heat in 30-second bursts, stirring after each, until smooth and fully melted. Alternatively, melt the chocolate using a double boiler on the stove.
4. Dip and Decorate:
Remove the chilled candy balls from the fridge. Using a fork or dipping tool, dip each ball into the melted chocolate, fully coating it. Then place them back on the parchment-lined sheet. Immediately roll or sprinkle the tops with cinnamon sugar to give that classic potato skin look. If you’d like, add a small bit of chopped chives or green sprinkles on top to imitate potato eyes.
5. Set and Serve:
Put the chocolate-coated candies back in the refrigerator for 20-30 minutes to allow the chocolate to set hard. Serve chilled or at room temperature and enjoy these delightful little sweets that look like mini potatoes but taste like a delicious coconut-cream treat!
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 to room temperature before starting.
How Should I Store Irish Potato Candy?
Store the candies in an airtight container in the refrigerator. They’ll keep well for up to one week and taste best chilled.
Can I Make These Candies Ahead of Time?
Yes! You can prepare the candy balls and dip them in chocolate a day or two in advance. Keep them refrigerated until ready to serve.
What Can I Use Instead of Cinnamon Sugar?
If you don’t have cinnamon sugar, crushed cinnamon candies or a light dusting of cocoa powder can work. Just keep in mind the classic flavor comes from that cinnamon touch!