¼ cup butter, softened
4 oz. cream cheese
3 cups powdered sugar
1 teaspoon vanilla extract
14-oz. bag of sweetened coconut
Approximately 2 tablespoons cinnamon
In a large bowl, cream the butter and cream cheese until light and fluffy. Add the powdered sugar and vanilla, beating until combined. Mix in the coconut.
With a small cookie scoop, measure out balls of the mixture. Roll gently in your hands to smooth and place on a cookie tray covered in parchment paper. Lightly cover the tray and place in the refrigerator for 30 minutes. Candies will be easier to roll when cold and just slightly dried this way.
On a small plate, sprinkle cinnamon. To avoid overly coating the candies, sprinkle about a teaspoon of cinnamon onto the plate at a time. Roll coconut cream balls in the cinnamon, lightly coating. Add more cinnamon to the plate as necessary. Store Irish potato candies in the refrigerator until ready to eat.