I am one of the few people in America who really can’t claim a trace of Irish blood. Not even a drop. So St. Patrick’s Day was never a big deal to me (until last year when I realized it was the perfect excuse to go for happy hour on a day that wasn’t Friday).
So while everyone out there decks themselves in green and throws back countless pints of Guinness, I am usually content to sit back and watch.
But there is one St. Patrick’s Day tradition I must take part in.
Irish Potatoes (Well hello, much better-lit part of my kitchen.).
These little sweets hail from my native Philadelphia, and I can’t remember a St. Patrick’s Day without them. But I don’t know anyone in the DC area who has ever heard of them, which is really unfortunate. So on this, the most Irish of days, I’m setting out to change that. With the help of some butter, cream cheese, coconut, vanilla and cinnamon, and a playlist of 10 Glee songs, I got these cranked out just under the wire. The leprechauns made me do it.
Did you read the ingredient list? Do you see where we’re going here? These are little balls of coconut cream cheese frosting dipped in cinnamon. And once you start…
Well, you know how that ends. They’re great for snacking and sharing. One batch can get you between 45-60, depending on how big or small you make them. Work these into your St. Patrick’s Day agenda, no matter how Irish you are or aren’t. It will be worth it when you take your first bite. Go ahead and put your Glee playlist on. It will keep you moving.
Special thanks to BakedBree for helping me make something I couldn’t find anywhere in DC. You’re a lifesaver.
You will need:
- 1/2 stick of butter, softened
- 1/2 a package of cream cheese, softened
- 4 C confectioners’ sugar
- 1 tsp. vanilla extract
- 2 1/2 C shredded, sweetened coconut
- 2 T cinnamon
Beat the butter and cream cheese in the bowl of an electric mixer until combined. Slowly add the sugar. If you get to about 3 or 3 1/2 C, and the mixture looks like a paste that just can’t take it anymore, add the vanilla to loosen things up a little. Then add the rest of the sugar. Add the coconut and give things one more mix. You’re almost done already.*
Grab a small ice cream scoop or the two hands closest to you and start scooping small balls of dough. Smaller than a scoop of cookie dough. These are rich little suckers, and you don’t want to send anyone on a sugar high. Roll the balls in cinnamon and place on a parchment lined baking sheet. Store them in the fridge.
*You can refrigerate the sugar mixture at this point if you want it to be more firm when you work with it. I don’t have a problem leaving things at room temperature, though.