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This no-cook Irish Potato Candy recipe is a Philadelphia and Pennsylvania Dutch tradition that mixes cream cheese, coconut, and cinnamon with no actual potatoes involved. About 10 minutes of hands-on time and just 6 simple ingredients. Kid-friendly to roll and perfect for St. Patrick’s Day.
I think this might just be one of my favorite St. Patrick’s Day recipes ever, and my kids totally agree with me! Irish Potatoes are adorably shaped into mini potatoes, a mixture of sweet cream cheese and coconut are dusted with cinnamon.
They taste almost like an Almond Joy from those coconut flakes, but have an element of warmth from the cinnamon that makes them SO tasty and gives them the appearance of little brown potatoes.
One of my favorite things about making Irish potato candy is just how easy the process is. This is a quick no-bake recipe that gets whipped up with just seven inexpensive ingredients and is the perfect sweet treat after your Corned Beef and Cabbage.
The seven ingredients you need to whip up this St. Paddy’s Day recipe are likely already in your kitchen now, especially if you cook as often as I do. You’ll need cream cheese, butter, powdered sugar, vanilla, shredded coconut, a pinch of salt and some cinnamon to make this budget-friendly recipe.
Ingredients For Irish Potato Candy
Here are just a few helpful notes about what goes into these festive sweets! For the full ingredient list and instructions, see the recipe card below.
- Cream Cheese – Try to avoid low-fat cream cheese for this recipe. It won’t yield the same thick and creamy consistency as regular cream cheese.
- Unsalted butter: Room temperature; adds richness and helps the mixture set.
- Confectioners’ sugar: Add gradually for a cookie-dough texture.
- Shredded coconut: Sweetened; finely shredded gives a smoother bite.
- Vanilla Extract – I’m always a big advocate for pure vanilla extract, not imitation. Imitation adds sweetness without lending any real vanilla flavor.
- Cinnamon – I’ve found that it’s easiest (and creates the smallest mess) to just pour the cinnamon in a shallow bowl and roll the potatoes around in there.
How to Make Irish Potatoes
This easy no-bake dessert recipe comes together in no time to make your St. Patrick’s Day delicious!
- Beat. Beat together the cream cheese and butter until smooth.
- Make it sweet. Add in the powdered sugar one cup at a time. Then, beat in the vanilla extract until smooth. Stir in the shredded coconut and mix until combined. Mixture should feel like cookie dough, soft but not sticky. Too sticky? Add 1 Tablespoon sugar at a time. Too stiff? Add 1 teaspoon milk or cream.
- Chill the mixture. Chill for 10-15 minutes for easier shaping.
- Form the little potatoes. Use your hands to roll the creamy mixture into ovals to resemble potatoes.
- Dust them. Roll the little potatoes in cinnamon, then arrange them on a baking sheet.
- Chill. Let the potato candy chill in the fridge for about 15-30 minutes.
Kellie’s Tips for the Best Irish Potato Candy
Get the best results every single time when you use these quick tips.
- Create the best consistency. If your mixture does happen to become way too thick, simple mix in some milk or heavy cream 1 TBSP at a time. Too sticky? Mix in more powdered sugar just 1 TBSP at a time until the correct consistency is achieved.
- Add the powdered sugar one cup at a time. You may not need all of the sugar. Once the mixture becomes the consistency of cookie dough, there’s no need to add any more sugar. If you add too much, the mixture will become way too thick.
- Too dry or crumbly: Mix in 1 teaspoon milk or cream at a time until it holds its shape. Not holding shape: Chill 10–15 minutes; reshape.
Irish Potato Candy Variations
- Butter-Only Base: Skip the cream cheese; add 1–2 Tablespoons milk or cream for texture.
- Extra-Cinnamon: Stir ¼–½ teaspoon cinnamon into the filling and roll in cinnamon.
- Cocoa-Dust Riff: Roll in a 50/50 mix of cocoa powder and cinnamon.
- Nut-Free Friendly: Recipe is naturally nut-free; verify coconut brand if needed.
- Espresso Cocoa: 1 teaspoon instant espresso in the dusting mix for a mocha vibe.
How to Store Irish Potatoes
- Fridge: Store Irish potato candy in an airtight container 4–5 days; layer with parchment to prevent sticking.
- Freezer: Freeze in a single layer, then store in an airtight container up to 2 months.
- Thaw: Overnight in the fridge; serve slightly chilled for best texture.
What are Irish Potatoes (and do they have real potatoes)?
Despite the name, these are a Philadelphia/Pennsylvania-Dutch confection: a soft coconut-cream center shaped into nuggets and rolled in ground cinnamon so they look like tiny potatoes. There are no real potatoes in the recipe.
Check out more of my favorite St. Patrick’s Day recipes!
- Shamrock Shake
- Nutty Irishman Cocktail
- Irish Coffee
- Bailey’s Irish Cream Scones
- Irish Nachos with Cheddar Beer Cheese Sauce
- Irish Soda Bread Muffins
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Irish Potato Candy Recipe
Equipment
- 1 hand mixer
Ingredients
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 4 cups confectioners sugar
- 1 teaspoon vanilla extract
- 2 cups flaked coconut
- 1/2 teaspoon kosher salt
- 1 tablespoon ground cinnamon
Instructions
- Beat cream cheese and butter together in a large bowl until smooth.
- Slowly add the confectioners sugar, one cup at a time, and vanilla, beating until smooth.
- Add the coconut and mix until well combined.
- Roll the mixture into balls or oval shapes (to look like a potato.
- Roll the balls in cinnamon and arrange on a baking sheet.
- Chill for 15-30 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
No, these are coconut-cream candies rolled in cinnamon to look like potatoes.
They resemble small potatoes and are a Philadelphia/PA-Dutch St. Patrick’s Day tradition.
Texture will change. Try reducing sugar slightly and skip coconut for a soft cream-cheese truffle; chill well before shaping.
About 36 bite-size candies when portioned at 1 Tablespoon each.
Yes, think Play-Doh! Chill the mixture briefly to make rolling easier and less messy.
Full-fat sets best. Low-fat can make the mixture looser and less stable.
Dip in chocolate for an Easter egg