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Creamy No-Bake Irish Potato Candy

Creamy No-Bake Irish Potato Candy - featured image

A sweet, creamy, no-bake Irish potato candy recipe that combines powdered sugar, cream cheese, and coconut for a nostalgic, melt-in-your-mouth treat perfect for St. Patrick’s Day and beyond.

Ingredients

Scale
  • 4 cups (480 g) powdered sugar
  • 8 ounces (227 g) cream cheese, softened
  • 4 tablespoons (56 g) butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 cup (80 g) desiccated coconut
  • Optional: a few drops yellow food coloring

Instructions

  1. Soften the cream cheese and butter by leaving them out at room temperature for about 30 minutes.
  2. In a mixing bowl, beat the cream cheese and butter together on medium speed until creamy and fluffy.
  3. Blend in the vanilla extract and ground cinnamon.
  4. Slowly add powdered sugar, about 1 cup at a time, mixing well after each addition until a soft dough forms.
  5. Gently fold in the desiccated coconut until evenly distributed.
  6. If desired, add a few drops of yellow food coloring and mix until uniform.
  7. Line a baking sheet with parchment paper. Take small portions (about 1 tablespoon each) and roll into oval shapes resembling tiny potatoes. If sticky, chill mixture for 10 minutes before shaping.
  8. Place shaped candies in the refrigerator for at least 30 minutes to firm up.
  9. Optional: Roll chilled candies lightly in extra powdered sugar or a pinch of cinnamon before serving.

Notes

Use room temperature cream cheese and butter for smooth mixing. Add powdered sugar gradually to avoid crumbly or sticky dough. Chill mixture if too sticky for shaping. Toast coconut lightly for extra flavor. Store candies in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.

Nutrition

Keywords: Irish potato candy, no-bake candy, creamy candy, St. Patrick's Day treats, coconut candy, easy homemade candy