- 1/4 cup butter, softened
- 4 oz. regular cream cheese (not lowfat or whipped)
- 7 oz. shredded coconut/coconut flakes
- 1 lb. powdered sugar, plus extra for coating hands
- 2 tbsp. ground cinnamon (I used a little bit more)
Preparation:
With mixer, cream together cream cheese and butter in a medium bowl. Mix in sugar and vanilla, being careful to add sugar slowly to avoid creating a large sugar cloud. Stir in coconut flakes. Put cinnamon into small bowl.
Coat dry hands with a little powdered sugar and using your hands take small pieces of mixture (about 2 teaspoons apiece) and form into potato shape. Drop potatoes into cinnamon and roll to coat. Place on baking sheet. When all the potatoes have been formed and dipped in cinnamon, refrigerate for several hours until firm.
These were so creamy and yummy. As you roll and coat these with cinnamon, you'll notice they get a little too creamy and tough to work with. When this happens, put the mixture in the refrigerator for a few minutes, then try again. You'll want to keep the potatoes at room temp or cooler once they're made so they don't get too sticky, but this was a great recipe.
Source: http://entertaining.about.com/od/stpatricksday/r/irishpotatcandy.htm
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