Irish Potato Candy

• portions: 44 servings
• temps actif: 10 minutes
• temps total: 1 hour

Ingrédients

4 oz. cream cheese, room temperature

4 tbsp. (1/2 stick) unsalted butter, room temperature

1 1/2 tsp. vanilla extract

1/4 tsp. kosher salt

4 c. (460 g.) confectioners' sugar

2 1/2 c. (215 g.) sweetened coconut flakes

2 tbsp. ground cinnamon

Instructions

In a large bowl, using a handheld mixer on medium speed, beat cream cheese, butter, vanilla, and salt until fluffy and smooth, about 1 minute. (Alternatively, use a stand mixer fitted with the paddle attachment.) Scrape down sides of bowl with a rubber spatula. Add confectioners' sugar and mix on low speed just to combine, about 30 seconds. Increase speed to medium and beat, scraping down sides of bowl halfway through, until smooth, about 1 minute. Scrape down sides again, add coconut, and beat on low speed until incorporated, about 30 seconds. Refrigerate until set, about 30 minutes.

Line a baking sheet with parchment. Place cinnamon in a small bowl. Scoop tablespoon-sized balls of coconut mixture into your hand and roll into a ball. Roll in cinnamon, then shape into an oblong potato shape. Arrange on prepared pan. Repeat with remaining coconut mixture. Refrigerate until ready to serve.

Make Ahead: Irish potato candy can be made 5 days ahead. Store in an airtight container and refrigerate.

Nutrition

• Calories: 92
• Lipides Totaux: 5 g
• Lipides Saturés: 4 g
• Acides Gras Trans: 0 g
• Cholestérol: 6 mg
• Sodium: 22 mg
• Glucides Totaux: 11 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 11 g
• Protéines: 1 g