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Philadelphia Potato Candy

A delightful treat combining cream cheese, butter, and coconut, rolled in cinnamon, shaped like little potatoes. Perfect for gatherings or as a sweet snack.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 75 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Philadelphia cream cheese, softened Ensure at room temperature for easy mixing.
  • 4 ounces unsalted butter, softened Ensure at room temperature for easy mixing.
  • 32 ounces confectioner's sugar Also known as powdered sugar.
  • 7 ounces sweetened shredded coconut
  • 1.5 teaspoons pure vanilla extract
  • 1 pinch kosher salt Preferably Diamond Crystal.
  • 3 tablespoons ground cinnamon More or less to coat the candies.

Method
 

Preparation
  1. In a stand mixer fitted with the paddle attachment, combine the softened cream cheese, butter, confectioner’s sugar, shredded coconut, vanilla, and salt.
  2. Mix on low speed until everything is smooth and fully combined. Be sure to scrape the bowl to capture any ingredients that may be hiding at the bottom.
  3. Cover the mixture and chill in the refrigerator for one hour.
  4. Using a teaspoon or a small cookie scoop, scoop and roll small, tablespoon-sized rounds of the coconut mixture. You should end up with about 75 pieces.
  5. Pour the ground cinnamon into a shallow bowl. Roll the coconut buttercream balls in the cinnamon to coat them evenly.
  6. Place your finished ‘spuds’ on a baking sheet lined with parchment or wax paper. Cover them loosely with plastic wrap and chill until you’re ready to serve.

Notes

For the best experience, serve the candies chilled or at a cool room temperature. To store, keep in an airtight container in the refrigerator for up to two weeks, separating layers with parchment paper to avoid sticking. Adjust cinnamon to taste or try shaping into different styles for festive occasions.