A sweet Philadelphia St. Patrick’s Day tradition.
Irish potato candies are easy, no-bake buttercream candies made to look like little potatoes. They’re made from shredded coconut, cream cheese, butter, powdered sugar, and cinnamon — no potatoes. Below, learn how to make authentic Philly Irish potato candy from a Pennsylvania native and pastry chef. Plus: pro tips for perfect results.
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What is Irish potato candy? A Philly thing.
Irish potato candies are coconut buttercream bonbons rolled in cinnamon to look like little potatoes — a uniquely Philadelphia candy for St. Patrick’s Day. Irish potatoes are neither Irish nor potatoes. Yet this sweet, no-bake confection makes one of the Philadelphia area’s most beloved St. Patrick’s Day food traditions, with a very interesting history.
Growing up in the Philadelphia region, I looked forward to March each year because it meant eating lots of coconut-filled Irish potatoes. Homemade Irish potatoes not only taste better than store-bought, but I was well prepared for moving out of the Philly area, where I discovered (shock!) that not everywhere knew about this sweet, soft treat and I’d have to make them myself.
You’ll also like: 9 Irish Recipes for St. Patrick’s Day and What Are Irish Potatoes?: Food History
Yes, but what do they taste like?
Imagine the best-tasting vanilla coconut buttercream you’ve ever had. Now make it a little thicker, and roll it in cinnamon for an earthy complementary flavor to offset the sweetness. That’s what Irish potato candies taste like: sweet, soft, full of coconut, with just the right tang and earthy notes from cream cheese and cinnamon to balance the sweetness from the coconut and powdered sugar.
If you love the flavor of sweet coconut, I also recommend this recipe for the “Tom Cruise” white chocolate coconut bundt cake — one of my absolute favorites. And want another homemade candy that’s fun to make in springtime? I love making homemade chocolate peanut butter eggs for Easter; think Reese’s, but better.
What are Irish potato candies made of?
Irish potatoes are made by combining sweet shredded coconut, cream cheese, butter, vanilla, and powdered sugar into a mixture. The mixture then gets scooped and rolled into truffle-sized balls, which are then rolled in cinnamon and eaten.
Ingredients for Irish potatoes
- 1 8-ounce package Philadelphia cream cheese, softened
- 1 stick (4 ounces; 8 tablespoons) unsalted butter, softened
- 32 ounces confectioner’s sugar
- 7 ounces sweetened shredded coconut
- 1 1/2 teaspoons pure vanilla extract
- Pinch kosher salt
- 3 tablespoons (more or less) ground cinnamon
Instructions: How to make Irish potatoes
- Combine all the ingredients except the cinnamon in a mixer fitted with the paddle attachment. Mix on low until completely smooth and fully mixed. Cover and chill for one hour.
- Use a teaspoon or small cookie scoop to scoop and roll small, tablespoon-sized rounds of coconut “dough” into even rounds. Roll them in a bowl of cinnamon and tap off the excess. Place the finished Irish potatoes on a parchment paper or wax paper-lined baking sheet. Cover loosely with plastic wrap and chill until ready to serve.
- Serve chilled or at cool room temperature.
Variations and Substitutions
- Add a few small pieces of chopped pine nuts (pignoli) in each finished Irish potato to give them little potato eyes
- Roll the Irish potatoes in a 1:1 combination of sifted cocoa powder and cinnamon instead of just cinnamon, for a slightly softer flavor
Irish Potato Candy Recipe Tips
- Make sure the butter and cream cheese are softened, so they evenly blend with the confectioners sugar, sweetened shredded coconut, salt, and vanilla.
- The coconut buttercream”dough” comes together in a couple of minutes in a hand mixer or stand mixer fitted with the paddle attachment. Mix the dough on low speed to prevent your powdered sugar from “exploding”! You can also mix the dough by hand with a sturdy spatula.
- Cover and chill the coconut buttercream dough so it firms up enough to scoop and roll. This helps the buttercream balls keep their shape when scooping them, and before rolling in cinnamon.
- These will keep for up to one week in the refrigerator, covered in an airtight container.
I don’t use this expression lightly, but I warn you that these can be very addictive. I hope you enjoy bringing this sweet, seasonal Pennsylvania tradition to your kitchen.
Love this Philly Irish Potato candy recipe? More essential Irish and Philly recipes:
- Beef and Mushroom Shepherd’s Pie
- Irish Soda Bread, 2 Ways
- Philly Cheesesteak Recipe
- Guinness Chocolate Stout Cake
Originally published March 7, 2024. Updated March 9, 2025.
Irish Potato Candy (Authentic Philly Recipe)
Ingredients
- 1 8-ounce package Philadelphia cream cheese, softened
- 1 stick (4 ounces or 8 tablespoons) unsalted butter, softened
- 32 ounces confectioner's sugar (a.k.a. powdered sugar)
- 7 ounces sweetened shredded coconut
- 1 1/2 teaspoons pure vanilla extract
- pinch kosher salt (preferably Diamond Crystal)
- 3 tablespoons (more or less) ground cinnamon
Instructions
- Combine the cream cheese, butter, confectioner's sugar, shredded coconut, vanilla, and salt in a stand mixer fitted with the paddle attachment. Mix on low until smooth and fully mixed. Scrape the bowl to make sure nothing's hiding at the bottom. Cover and chill for one hour.TIP: You can also stir the mixture together by hand using a sturdy spatula or wooden spoon. Make sure the mixer is on the lowest setting so the powdered sugar doesn't blow everywhere. Chilling the dough makes it easier to scoop and roll.
- Use a teaspoon or small cookie scoop to scoop and roll small, tablespoon-sized rounds of your coconut "dough." You should have about 75 total. Place the cinnamon in a shallow bowl. Working several at a time, roll the coconut buttercream balls in cinnamon, then place the finished Irish potatoes on a parchment paper or wax paper-lined baking sheet. Cover loosely with plastic wrap and chill until ready to serve.TIP: You may not use all the cinnamon, but you need enough to roll the buttercream balls.
- Serve chilled or at cool room temperature.
Notes
All that cinnamon
Rolling the coconut buttercream dough in raw cinnamon may seem aggressive, but the cinnamon is not overpowering. The spice cuts through the sweetness of the coconut filling in just the right proportion.How to store Irish potatoes
These will keep for up to one week in the refrigerator, covered in an airtight container. Irish potatoes can be frozen and thawed in the refrigerator overnight.Variations
- Stick a few small pieces of chopped pine nuts (pignoli) in each finished Irish potato so they look like they have little potato eyes
- You can also roll the Irish potatoes in a 1:1 combination of sifted cocoa powder and cinnamon
Nutrition
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
29 comments
Barbara
Can I leave out the coconut?
Lisa Ruland
I’m afraid not! It will change the consistency of the dough too much.
Corey
I was born and raised in Philadelphia and this is one of my favorite treats. The only thing I would change on your recipes is to mix the softened butter and creamed cheese first than add the other ingredients.
Lisa Ruland
That’s a good call. That way you can be extra certain that everything is mixed together evenly. So glad you liked it. I have been eating them all weekend so far — haha.
SW
Perfect. Thank you for the recipe. I used to only buy them but never again 🙂
Sue
These are a taste of home! I am from Bucks County, PA originally but now live in Texas. These Irish potatoes taste exactly like the ones my teacher would bring into class when I was a student. I am tasting the memories right now. Delicious. xox
Jen
South Jersey girl here from Cherry Hill. These are very authentic. I usually buy them but these are much better. I would also mention that it is more affordable to make your own, compared to what bakeries charge for just a few. I did a half recipe. Happy St. Patrick’s Day!
Barbara
I am from Cherry Hill as well, Brookfield off Berlin Road. These remind me of the Irish potatoes we used to get from McMillan’s Bakery in Westmont.
Lisa Ruland
I know McMillan’s! I used to love their donuts but I haven’t been there in years. I heard it’s closing, sadly.
Mary
Could it be that the reason this “non” candy was created had something to do with the Lenten season, when traditionally, Catholics gave up chocolate and sweets??!!
Unpeeled
Hi, Mary! I love the idea of this work around!! You are very right about giving up sweets for Lent…what a genius idea to call them potatoes instead of candy 🙂
Meg
Absolutely authentic recipe for Philly style Irish potatoes. Delicious.
Brian
Is it okay to use unsweetened desiccated coconut to make them less sweet?
Unpeeled
Good question. That should work fine. Irish potatoes are quite sweet, but the tang of the cream cheese and the blunt spice of the cinnamon cut the sweetness a good deal right off the bat.
Rachel
So simple and so good! Never knew they were a Philly thing, but makes sense as I’ve lived 15 min from Philly my whole life.
Gina
PERFECT Philly Irish potato recipe! I used vanilla bean paste & 2 pinches of salt lol…u are my go to.
Lisa Ruland
I love the use of vanilla bean paste! Great suggestion.
Unpeeled
I thought everyone made these until I went to college in North Carolina and no one knew what I was talking about! Glad you like them, and happy early St. Patrick’s Day!
Jenna
32oz of powdered sugar by weight or volume?? Trying to determine if i have enough sugar. If by weight….then i need to make a grocery store trip lol
Gina
I did 4 cups, they came out perfect
Lisa Ruland
Wonderful! So glad you enjoyed them. I just made a batch the other day, actually, and couldn’t stop eating them. Oops!
Randolph Moore
Mmmmm……
Unpeeled
Hi, Jenna! You need a 32-ounce (or 2-pound) bag of powdered sugar. It’s a lot, I know!