When it comes to St. Patrick’s Day, you might think of corned beef and cabbage, Irish soda bread, and pints of Guinness with those cute little shamrocks in the foam. Or perhaps you just have been to the Hoboken parade, and all you see is a sea of green beer and frat boys. (I sympathize) For me, however, St. Patrick’s Day only means one thing: Irish potato candy.
One of my best friend’s from college grew up outside Philadelphia and every year her parents would send her a box of irish potato candy. Being a Philadelphia-food-convert, (the wonders of tomato pie, anyone?) I quickly realized that this was going to be a new holiday tradition. Creamy, rich coconut laced with cinnamon? Yea, sign me up.
Now this candy is neither Irish, nor does it contain any potatoes, but it is sinfully delicious. It’s like the inside of a Mounds bar (Bounty for my friend’s across the pond) but rolled up and dunked in cinnamon. It’s probably best that these only come around once a year; I don’t think my waistline could handle otherwise. Sharing recommended.
Irish Potato Candy (adapted from BakedBree)
Yield: approx. 50 candies
4 tablespoons butter, softened
4 oz. cream cheese, softened
1 tsp. vanilla extract
3 1/2 cups powdered sugar
7 oz. sweetened shredded coconut
2 Tbs. ground cinnamon
Whip the softened butter and cream cheese in a stand mixer until smooth. Slowly add the vanilla, continue mixing, and then add the powdered sugar, 1 cup at a time. Add the coconut and mix until fully incorporated. Chill the mixture for 30 minutes. Using a rounded tablespoon or 1 inch ice cream scoop, roll the mixture into balls and then dunk in cinnamon. Enjoy immediately or store in the fridge on a parchment lined baking sheet until firm and then transfer to a smaller container.
Happy St. Patrick’s Day!