Muldowney's Irish Potato Candy


  • 1 cup unsalted butter, softened
  • 2 (16 ounce) packages confectioners’ sugar, or to taste
  • 1 (14 ounce) package shredded coconut, or to taste
  • ⅓ cup light corn syrup (such as Karo®)
  • 2 tablespoons vanilla extract
  • ½ cup ground cinnamon, or as needed
  • Directions

  • Step 1

    Place softened butter in a large bowl. Add confectioners’ sugar, coconut, corn syrup, and vanilla extract; mix using your hands until combined. Knead until it holds together but is not too sticky, adding more sugar and coconut, if needed.


  • Step 2

    Place cinnamon on a plate. Form the mixture into small, round balls and roll in the cinnamon until coated and they look like tiny potatoes.

  • Cook's Note:

    The same filling can be used for coconut Easter eggs. Just shape into eggs and dip into melted chocolate.

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