Irish Potato Candies

Recipe makes about 3 dozen candies

Whatcha Need

• 4 ounces cream cheese, room temperature
• 4 Tablespoons unsalted butter, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt
• 1 pound confectioners’ sugar
• 7 ounces sweetened shredded coconut
• ¼ cup ground cinnamon

Whatcha Do

1. Line a baking sheet with parchment paper. Set aside.
2. Place the cream cheese, butter, vanilla and salt in the bowl of a stand mixer fitted with the paddle attachment.
3. Mix on medium speed until fluffy, about 1 minute. Reduce the speed to low and slowly add the confectioners’ sugar until fully incorporated.
4. Add the coconut and mix on low until just combined, about 1 minute.
5. Using a tablespoon measure, spoon out level Tablespoons of the candy mixture onto the prepared baking sheet. Using your hands, shape each portion into a small oval potato shape.
6. Place the cinnamon in a medium bowl. Roll each candy in the cinnamon until fully coated, then return to the prepared baking sheet.
7. Chill the candies in the refrigerator for 30 minutes before serving.
8. Store leftovers in an airtight container between layers of parchment or wax paper in the refrigerator for up to one week.