This here is a bit of a recipe redo, considering I’ve shared it before. But it was in desperate need of a photo update. And seeing how there is never anything wrong with sharing, I figured I’d post it again with a brand spankin’ new photo.
These babies honestly have nothing to do with Ireland, other than the fact that they are called Irish potatoes. And I’m led to believe, after 5 years of living in Maryland, that they are a strict regional food not known to people outside of the Northeast. They were both questioned and devoured when making an appearance in the office.
Now, if you are looking for a healthy recipe, I suggest you avert your eyes immediately. Healthy, low-calorie or sugar-free does NOT an Irish potato make. Loaded with butter, cream cheese, sugar and coconut, these guys are meant to be sinful. You coat the entire mess with cinnamon to give a nice cut through the sweetness. I suggest serving them cold. It makes a world of difference, since the cream cheese and butter are really at their peak when chilled.
Happy St. Patrick’s Day to all of my Irish friends! And for those of us who aren’t – that’d be me – enjoy anyway!
- ¼ cup butter, softened
- ½ (8 ounce) package cream cheese
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- 2½ cups flaked coconut
- cinnamon for rolling
- In a large bowl, cream together butter and cream cheese until smoooth.
- Add in the vanilla and confectioners’ sugar and beat until smooth. Using a spatula, mix in the coconut.
- Refrigerate for about half an hour so the mixture can set a bit.
- In a shallow, wide dish, pour in some cinnamon.
- Grab your mixture from the fridge. Take about 1 tablespoon of the coconut mixture and shape it into a ball.
- Roll it in the cinnamon and place on a parchment-lined baking sheet. Once they are all rolled, place them in the fridge until ready to eat.