Creamy Coconut "Potato" Sweets

    Creamy Coconut "Potato" Sweets

    (264)
    21saves
    2hr30min


    243 people made this

    About this recipe: There morsels are easy to make and everyone will love them. They are creamy, sweet, coconutty and warmly spiced with cinnamon. Enjoy anytime of the day.

    Ingredients
    Serves: 60 sweets

    • 50g butter, softened
    • 115g cream cheese
    • 1 teaspoon vanilla extract
    • 475g icing sugar
    • 180g desiccated coconut
    • 1 tablespoon ground cinnamon

    Method
    Prep:30min  ›  Extra time:2hr chilling  ›  Ready in:2hr30min 

    1. In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and icing sugar; beat until smooth. Using your hands if necessary, mix in the coconut.
    2. Shape into "potato" shapes and roll in the cinnamon. Place onto a baking trays and chill to set. If desired, roll in cinnamon again for darker colour.
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    Reviews & ratings
    Average global rating:
    (264)

    Reviews in English (264)

    by
    363

    This recipe yielded 40 potato candies, each was about 2 bites. Chilling in between steps is the key! Chill them for about 30 minutes after you mix in the coconut, then chill them another 30 minutes after shaping them, chill them about 20 minutes after rolling them in cinnamon. I used 1/2 tbsp of cocoa with every 1 tbsp cinnamon for the coating. After letting it set for about 20 minutes, I brushed the excess off with a basting brush.. I HIGHLY reccomend doing that, otherwise the coating is overwhelming. If you're not a cinnamon lover, I would suggest rolling them in just cocoa, I think I am going to try that next time. As is, the cinnamon taste is WAY to strong, for kids, I would definitely try the cocoa route.  -  15 Mar 2008  (Review from Allrecipes US | Canada)

    by
    278

    We have grown up enjoying these sinful good candies and find this recipe able to produce "Irish P's" as good as those made by a local candy company known for these "Patty's Day" treats. I used some butter to grease the palms of my hands for rolling and I place the mixture back in the fridge for a few minutes once it starts to get too sticky to roll cleanly. We like the sharp contrast of the pure cinnamon coating with the creamy sweetness of the candy. A little powdered sugar mixed in with the cinnamon will reduce that sharpness, for those that don't. Prior reviews that have noted a "too buttery" taste must not have creamed the butter and cream cheese thoroughly. I cream the two of them together in one of my large stainless mixing bowls using using the back of a large 13.5" stock spoon until the color is uniform. I also combine the vanilla using this method. An electric mixer is almost a required item to combine the powdered sugar, unless you are really up for a work out with you wire whip! Enjoy  -  18 Mar 2006  (Review from Allrecipes US | Canada)

    by
    161

    These are so cute! I surrounded a plate of Irish Soda Bread with them. I had to explain what they were, since they do look a little odd, but once the group knew what they were they dove right in until they were gone. The taste is different and good, and they are a great touch for St. Patrick's Day. I would recommend chilling the mixture for about five minutes before forming the potatoes, then chilling them again for a few minutes before rolling them in the cinnamon. They keep their irregular potato shape better that way.  -  16 Mar 2005  (Review from Allrecipes US | Canada)

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