Potatoes are enjoyed almost everywhere in the world. To celebrate, here

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Kristin Hunt/PhillyVoice Irish potatoes are a no-bake St. Patrick's Day treat made with coconut and cinnamon. The seasonal candies are common in the Philadelphia area, but few other places.

Traditional Irish potato pancakes, also known as boxty, are made with a

Making the Coconut Cream Base: In a stand mixer or large bowl with a hand mixer, beat together the vegan butter and cream cheese until creamed. Slowly add in the powdered sweetener, cup by cup, with a low speed until incorporated into the creamed butter and cream cheese. Now add in the vanilla extract and shredded coconut.

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Instructions. In a large bowl beat the cream cheese, butter, vanilla, and salt together until smooth. Scrape down the sides of the bowl. Add the powdered sugar to the mixture and beat at low speed until incorporated. Increase the speed and beat on medium for about 1-2 minutes, until smooth and fluffy.

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Instructions. Beat cream cheese and butter together in a large bowl until smooth. Slowly add the confectioners sugar, one cup at a time, and vanilla, beating until smooth. Add the coconut and mix until well combined. Roll the mixture into balls or oval shapes (to look like a potato.

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Step 1: Using a hand mixer or electric stand mixer, beat together the butter and cream cheese. Step 2: Next, slowly add the powdered sugar. Step 3: Add the vanilla extract and mix to combine. Step 4: Add the coconut and mix well.

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Make the "dough.". Combine the warmed cream cheese and butter first. Once it's well mixed, add the confectioners' sugar and vanilla. Keep mixing until everything is smooth. Finally, add the coconut, but don't overmix it. 3. Roll the dough in cinnamon. Once the candy is ready, shape it into small oval-shaped potatoes.

I had never heard of Irish Potatoes until I was a freshman in college

Step 1: In a large mixing bowl, use a stand mixer or an electric hand mixer to cream the butter and cream cheese together until smooth, 1-2 minutes. Mix in the vanilla and pinch of salt. Step 2: Add in the powdered sugar, 1 cup at a time, making sure to scrape down the sides of the bowl as needed.

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In a large bowl, mix the butter and cream cheese until creamy and smooth. Add the vanilla extract and confectioners' sugar and mix again until incorporated. Add the coconut and mix again. Cover the coconut mixture and refrigerate for 30 minutes. Roll about 1 ½ tablespoons of the mixture into oblong potato-shaped balls.

MadeForJen BaconWrapped Potatoes

Cream. Use your stand mixer (or a mixing bowl with a hand mixer) to cream together the room-temperature 4 ounces of cream cheese and ¼ cup of butter on medium speed until fluffy, about 3 minutes. Add. Add in 1-2 teaspoons of vanilla extract and ⅛ teaspoon of salt and continue to beat for another 30 seconds.

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Roll the buttercream balls into even rounds, then roll them several at a time into a bowl of cinnamon and tap off the excess cinnamon. 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.

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Instructions. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together the cream cheese, butter, vanilla extract, and kosher salt until smooth and fluffy. Add in the powdered sugar and mix again until smooth. Then, mix in the coconut until evenly distributed. Refrigerate for 30 minutes.

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Directions. In a large bowl beat cream cheese and butter with an electric mixer 30 seconds. Add coconut, vanilla, and salt. Beat until combined. Gradually beat in powdered sugar until combined. Divide mixture into 1-inch balls (a #60 scoop is helpful for this). Place on a waxed-paper-lined baking sheet.

Potatoes are enjoyed almost everywhere in the world. To celebrate, here

Place on the prepared baking sheet. Step 3 - Add the brown sugar and cinnamon to a small bowl. Mix until combined. Step 4 - Roll the potato-shaped candies in the brown sugar and cinnamon until well covered. Place in an airtight container in the fridge until ready to serve.

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How to Make Irish Potato Candies. Mix the cream cheese and butter together until fluffy and smooth. Use a stand mixer or electric hand mixer. Add the powdered sugar. Gradually add it in until incorporated. Add the flaked, sweetened coconut. Beat on low speed until incorporated.

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Instructions. Using a hand mixer, cream together the butter and cream cheese until combined and smooth. Beat in the vanilla until combined. Gradually mix in the powdered sugar until combined. Using a rubber spatula, fold in the shredded coconut. Cover with foil and place into the fridge for 1 hour. Line cookie sheet with parchment paper.

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1 teaspoon cocoa powder (optional) 1 tablespoon plus 1 teaspoon cinnamon. To make, add the butter, cream cheese, and vanilla to a bowl and beat on medium until well combined. Add the powdered sugar one cup at a time, mixing in between each additional cup. Add the coconut and mix to combine.