Irish eyes will be smiling in your house when you make these sweet treats!
Our Culinary Experience Coordinator Lori McCabe (the woman who helps to keep our classes running like clockwork here at The Culinary Center of Kansas City) brought a sweet little dessert treat to our weekly staff meeting this past Monday. They are called ‘Irish Potatoes’. Wait. What? A dessert made with potatoes? No, these sugary little gems are made using a coconut and cream cheese mixture, molded into shapes and coated in cinnamon, which makes them look like little potatoes. They make a great holiday treat for St. Patrick’s Day.
Lori says she makes Irish Potatoes with her teenage sons, and they LOVE them. The trick is to make them a fairly petite size because they’re so rich. (Lori says her sons tend to make BIG potatoes. ☺)
They’re an easy treat to make for the big and little leprechauns at your St. Paddy’s Day party. And it’s even more fun to make them with family and friends. Make the coconut mixture ahead and refrigerate it for a few hours to make it easier and less messy to roll. Then everybody can start rolling potatoes! Or make an assembly line for rolling and coating them with the cinnamon. No baking. No waiting. Enjoy them right away.
Make your Irish Potatoes rise up to meet you!
‘Irish Potatoes’ Candy
- 1/2 stick butter, room temperature
- 1/2 brick cream cheese, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened coconut
- 2 tablespoons ground cinnamon
Beat together butter and cream cheese. Slowly add the powdered sugar. Add vanilla. Mix in coconut until combined. You may want to chill the coconut mixture a bit before you roll them.
Roll the coconut mixture into a ball. (I like to use a small ice cream scoop. These are really rich, so you want them to be small.)
Roll the coconut mixture into the cinnamon and put on a parchment lined baking sheet. Keep the Irish Potatoes in the fridge. Makes about 2 dozen.