Let’s make this delightful Irish Potato Candy!

Step 1: Beat Cream Cheese and Butter

In a large bowl, using a handheld mixer on medium speed (or a stand mixer fitted with the paddle attachment), beat the room-temperature cream cheese, butter, vanilla extract, and salt until fluffy and smooth. This should take about 1 minute. Important step.

Scrape down the sides of the bowl with a rubber spatula to ensure everything is well combined.

Step 2: Add Confectioners’ Sugar

Add the confectioners’ sugar to the cream cheese mixture and mix on low speed just to combine, about 30 seconds. This prevents the sugar from flying everywhere.

Increase the speed to medium and beat, scraping down the sides of the bowl halfway through, until the mixture is smooth, about 1 minute.

Step 3: Incorporate Coconut

Scrape down the sides of the bowl again, add the sweetened coconut flakes, and beat on low speed until incorporated, about 30 seconds. Don’t overmix.

Step 4: Chill the Mixture

Refrigerate the coconut mixture until it’s set and firm enough to roll, about 30 minutes. This makes it easier to handle.

Step 5: Prepare for Rolling

Line a baking sheet with parchment paper. This will prevent the candies from sticking.

Place the ground cinnamon in a small bowl. Set aside.

Step 6: Roll and Shape the Candies

Scoop out tablespoon-sized balls of the chilled coconut mixture into your hand.

Roll each portion into a ball.

Roll the ball in the cinnamon to coat it completely.

Shape the cinnamon-coated ball into an oblong, potato-like shape.

Arrange the shaped candies on the prepared baking sheet. Repeat with the remaining coconut mixture.

Step 7: Refrigerate and Serve

Refrigerate the Irish Potato Candies until you’re ready to serve. They’re best served chilled.