Makes 150, depending on size. If you are quarantined, probably want to halve or quarter this recipe. I am a huge fan of sharing baked goods BUT DON’T DO IT DURING QUARANTINE. Wash your hands.
Ingredients:
1 stick butter, softened
1 8 oz. package cream cheese, softened
2 t. vanilla
8 c. 10x sugar
5 c. flaked coconut (unsweetened if possible) – 1 lb. bulk
Ground Cinnamon
Cocoa Powder (optional)
IN MIXER: Cream butter & cream cheese extremely well. Mix in vanilla. Mix in sugar & coconut in batches, letting fully combine between additions.
With dry hands, roll into small balls about the size of a shooter marble or to your preference, slightly squeeze to make potato shaped, then roll in cinnamon. Let dry for at least 4 hours, then put into containers.
OPTIONAL: Roll some in cocoa powder instead of cinnamon.
SECOND OPTION: Add some chili/cayenne pepper to the cocoa powder. Makes for a Mexican-Irish Potato.
NOTE: Irish Potatoes are a Philly area treat, so if you haven’t had one, this is a candy, not dinner. The high amount of sugar acts as a preservative to the butter and cream cheese, don’t worry about leaving them out for a few days. I’m fairly sure they made all the Irish Potatoes ever back in 1960 and are just selling the backlog every year.
PICS:
Here's the Damn Recipe 
Made these and omg so good! And the right sweetness that they weren’t too much but I wasn’t tempted to overindulge. Very good!
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