Combine all ingredients except the cinnamon in a mixer. Mix on the lowest setting until the powdered sugar looks just incorporated. Scrape the bowl and mix on low until completely smooth and fully emulsified. Cover and chill for one hour.
Use a teaspoon or small cookie scoop to scoop and roll small, tablespoon-sized rounds of coconut "dough." Roll in cinnamon and tap off the excess. You may not use all the cinnamon, but you need extra enough to roll the buttercream balls.
Serve chilled or at very cool room temperature. PRO TIP: Irish potatoes can be frozen and thawed in the refrigerator overnight.
A recipe from Unpeeled. Copyright 2020. All rights reserved.