Tasty St. Patrick’s Day Irish Potatoes

If you ask me, Irish Potatoes are one of the most fun St. Patrick’s Day treats to make.

These no-bake candies are a Philadelphia tradition that’s full of coconut and sweet cream cheese. They’re rolled in cinnamon to look like little potatoes, even though there aren’t any actual potatoes in them.

You mix together butter, cream cheese, and powdered sugar with shredded coconut for a truffle-like center. Then you roll each piece in cinnamon to give it that russet potato look.

They’re a festive treat that comes together in about 30 minutes, perfect for sharing with friends or packing into goodie bags.

What Kind of Coconut Should I Use?

For Irish potatoes, sweetened shredded coconut is your best bet and what you’ll find most easily at the grocery store. The fine or medium shred works perfectly for rolling these little treats and gives them that authentic “potato” texture on the outside. If you can only find unsweetened coconut, don’t worry – the recipe has plenty of confectioners sugar to make up for it, though you might want to add just a touch more to taste. Some people like to use flaked coconut instead of shredded, which gives a slightly different texture but still tastes great.

Options for Substitutions

This simple candy recipe is pretty forgiving, so here are some swaps you can make:

• Butter: You can use margarine or even coconut oil if you prefer. Just make sure it’s softened to room temperature so it mixes smoothly with the cream cheese.
• Cream cheese: Regular full-fat cream cheese works best here since it provides the right texture. I wouldn’t recommend substituting this one, as it’s what holds these candies together.
• Shredded coconut: Sweetened or unsweetened coconut both work fine. If you’re using sweetened, you might want to reduce the confectioners sugar slightly. For a nut-free version, you could try finely ground graham crackers, though the texture will be different.
• Vanilla essence: Vanilla extract works just the same. You can also try almond extract for a different flavor profile, but use only 1/2 teaspoon as it’s stronger.
• Cinnamon: The cinnamon coating is traditional, but you could roll these in cocoa powder, more coconut, or even crushed nuts if you want to switch things up.

Watch Out for These Mistakes While Making

The biggest mistake people make with Irish potatoes is not chilling the dough long enough, which makes the mixture too sticky to shape and leaves you with a frustrating mess on your hands – if 30 minutes isn’t enough, pop it back in the fridge for another 15 to 20 minutes until it’s firm enough to roll.

Another common error is adding the confectioners sugar too quickly, which can create lumps that are hard to smooth out, so add it gradually while mixing to get that smooth, creamy texture you’re looking for.

When rolling the balls in cinnamon, use a light touch and don’t press too hard, or you’ll end up with misshapen potatoes instead of nice round ones.

Finally, make sure your butter and cream cheese are truly softened to room temperature before you start – if they’re too cold, they won’t blend properly and you’ll have chunks throughout your candy.

What to Serve With Irish Potatoes?

These sweet little treats are perfect on their own as a dessert or snack, but they’re especially fun to serve at St. Patrick’s Day parties alongside other festive goodies. I like setting them out on a platter with other no-bake treats like chocolate truffles, peanut butter balls, or fudge to create a nice variety. They also pair really well with a cup of coffee or hot tea in the afternoon, or you can serve them after dinner with a scoop of vanilla ice cream for an extra indulgent dessert. Since they’re on the sweeter side, having some fresh berries or sliced fruit nearby gives people a refreshing option to balance things out.

Storage Instructions

Store: These little Irish potato candies keep really well in an airtight container in the fridge for up to 2 weeks. I like to layer them between sheets of parchment paper so they don’t stick together, and they actually taste even better after a day or two when the flavors have had time to meld.

Freeze: You can definitely freeze these for longer storage, up to 3 months. Just pack them in a freezer-safe container with parchment paper between the layers, and thaw them in the fridge overnight when you’re ready to enjoy them.

Serve: I always serve these straight from the fridge since they taste best when they’re nice and cold. Let them sit out for just 5 minutes or so before serving if you want them slightly softer, but honestly, I think the chilled texture is perfect.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3100-3400
• Protein: 8-12 g
• Fat: 170-190 g
• Carbohydrates: 410-440 g

Ingredients

For the dough:

• 2.2 oz unsalted butter (I like Kerrygold for its rich flavor)
• 4.5 oz cream cheese (softened to room temperature, about 70°F)
• 1 tsp vanilla extract
• 3.75 cups powdered sugar (sifted to remove lumps)
• 2.75 cups shredded coconut
• Pinch of salt

For the coating:

• 2.5 tbsp ground cinnamon (I use McCormick for a warm, spicy aroma)

Step 1: Prepare Mise en Place and Combine the Base

• 2.2 oz unsalted butter
• 4.5 oz cream cheese
• 3.75 cups powdered sugar

Sift the powdered sugar into a bowl to remove any lumps, which ensures a smooth, lump-free filling.

In a separate large mixing bowl, combine the softened butter and cream cheese, beating them together until light and fluffy—this usually takes about 2-3 minutes with an electric mixer.

The creaming process incorporates air, which creates a better texture for shaping later.

I like to use Kerrygold butter for its rich, slightly sweet flavor that really elevates these treats.

Step 2: Build the Filling and Add Flavor

• butter-cream cheese mixture from Step 1
• 1 tsp vanilla extract
• 2.75 cups shredded coconut
• Pinch of salt

Gradually add the sifted powdered sugar to the butter-cream cheese mixture, mixing on low speed to avoid a sugar cloud.

Once combined, add the vanilla extract and a pinch of salt, mixing until fully incorporated.

The salt is crucial—it enhances the sweetness and balances the richness of the butter and cream cheese.

Fold in the shredded coconut gently until evenly distributed throughout the mixture.

Step 3: Chill and Shape the Potatoes

• coconut filling mixture from Step 2

Transfer the mixture to the refrigerator and chill for at least 30 minutes—this firms up the dough and makes it much easier to handle when shaping.

Once chilled, use a small cookie scoop or spoon to portion the mixture into balls about the size of a walnut, rolling them between your palms to create smooth, even shapes.

I find that slightly damp hands help prevent sticking without adding too much moisture.

Step 4: Coat with Cinnamon and Finish

• 2.5 tbsp ground cinnamon
• shaped potato balls from Step 3

Pour the ground cinnamon into a shallow bowl.

Working with a few balls at a time, roll each one in the cinnamon until fully coated on all sides.

I use McCormick cinnamon because it has a warm, spicy aroma that makes these smell absolutely festive.

Place the finished potatoes on a parchment-lined sheet and serve immediately, or store in an airtight container.

Tasty St. Patrick's Day Irish Potatoes

Delicious Tasty St. Patrick's Day Irish Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 40 pieces

Calories: 3250

Ingredients Method

Ingredients

  

For the dough::

• 2.2 oz unsalted butter (I like Kerrygold for its rich flavor)
• 4.5 oz cream cheese (softened to room temperature, about 70°F)
• 1 tsp vanilla extract
• 3.75 cups powdered sugar (sifted to remove lumps)
• 2.75 cups shredded coconut
• Pinch of salt

For the coating::

• 2.5 tbsp ground cinnamon (I use McCormick for a warm, spicy aroma)

Method

 

1. Sift the powdered sugar into a bowl to remove any lumps, which ensures a smooth, lump-free filling. In a separate large mixing bowl, combine the softened butter and cream cheese, beating them together until light and fluffy—this usually takes about 2-3 minutes with an electric mixer. The creaming process incorporates air, which creates a better texture for shaping later. I like to use Kerrygold butter for its rich, slightly sweet flavor that really elevates these treats.
2. Gradually add the sifted powdered sugar to the butter-cream cheese mixture, mixing on low speed to avoid a sugar cloud. Once combined, add the vanilla extract and a pinch of salt, mixing until fully incorporated. The salt is crucial—it enhances the sweetness and balances the richness of the butter and cream cheese. Fold in the shredded coconut gently until evenly distributed throughout the mixture.
3. Transfer the mixture to the refrigerator and chill for at least 30 minutes—this firms up the dough and makes it much easier to handle when shaping. Once chilled, use a small cookie scoop or spoon to portion the mixture into balls about the size of a walnut, rolling them between your palms to create smooth, even shapes. I find that slightly damp hands help prevent sticking without adding too much moisture.
4. Pour the ground cinnamon into a shallow bowl. Working with a few balls at a time, roll each one in the cinnamon until fully coated on all sides. I use McCormick cinnamon because it has a warm, spicy aroma that makes these smell absolutely festive. Place the finished potatoes on a parchment-lined sheet and serve immediately, or store in an airtight container.