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A close-up image of homemade Irish Potato Candy, showing the cinnamon-dusted coconut cream balls resembling small potatoes.

Amazing Irish Potato Candy

Irish Potato Candy is a charming, no-bake American confection perfect for St. Patrick's Day. These sweet treats are made from a creamy mixture of coconut and buttercream, rolled into little potato shapes, and generously coated in cinnamon. They are fun to make, require no cooking, and result in delightful, melt-in-your-mouth candies.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 24
Course: Candy, Dessert, Snack
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Equipment

  • Large mixing bowl
  • Electric mixer or sturdy wooden spoon
  • Spatula
  • Plastic wrap or airtight container
  • Refrigerator
  • Measuring cups and spoons
  • Small teaspoon or melon baller
  • Parchment paper
  • Baking sheet
  • Shallow bowl for cinnamon

Method
 

  1. In a large bowl, beat the softened butter with an electric mixer until smooth, pale, and creamy, about 2 minutes.
  2. With the mixer on low, gradually add the confectioners' sugar and salt. Mix until mostly incorporated.
  3. Add the vanilla extract and mix to combine.
  4. Use a spatula or your hands to fold in the shredded coconut until a uniform, pliable dough forms. It should hold together when squeezed.
  5. Wrap the dough in plastic or place in an airtight container and refrigerate for 30-45 minutes to firm up.
  6. Line a baking sheet with parchment paper. Scoop out heaping teaspoon-sized portions of the chilled dough.
  7. Roll each portion into a ball between your palms, then gently shape into a slightly oval, lumpy potato shape. Place on the prepared baking sheet.
  8. Pour ground cinnamon into a shallow bowl. Roll each shaped candy in the cinnamon until completely coated.
  9. Place the coated candies back on the parchment-lined sheet. Let them sit at room temperature for about 1 hour to set fully.
  10. Store in a single layer in an airtight container at cool room temperature for up to a week, or in the refrigerator for up to two weeks.

Notes

For best texture, use finely shredded coconut; pulse medium shred in a food processor. If the dough is too dry, add a teaspoon of soft butter. If it gets sticky while shaping, chill it again. For a flavor twist, add 1 tablespoon of cream cheese to the butter or a pinch of nutmeg to the dough. The recipe is naturally gluten-free; ensure your confectioners' sugar is gluten-free. For dairy-free, use a high-fat plant-based butter. Candies taste best 1-3 days after making as flavors meld.