Irish Potato Candy
Ingredients
2 tablespoons ground cinnamon
1/4 cup salted butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
4 cups powdered sugar
7 ounces sweetened shredded coconut
Directions
Line a large baking sheet with parchment paper and add ground cinnamon to a small bowl. Set both aside.
Using a stand mixer (or hand mixer + large bowl), cream together butter and cream cheese on medium-high speed until smooth, about 5-7 minutes.
Reduce mixer speed to low and add vanilla extract, then beat for 30 seconds.
Keeping speed on low, slowly scoop in powdered sugar, adding about 1/3 to 1/2 cup at a time and beating thoroughly between each addition.
Turn off mixer and remove bowl. Pour in flaked coconut and use a spatula (or your hands) to knead ingredients together.
Using a 1 teaspoon cookie scoop, scoop out dough and roll it between your hands to form a ball. Drop ball in small bowl of cinnamon and roll to coat. Place finished candy ball on prepared baking sheet. Repeat this step until all dough has been used.
Place candy balls in freezer and let chill for 1 hour or until candy has set. If desired, roll candy in cinnamon again for a fresh, powdery coat.
Serve as desired.
