Irish "Potato" Truffles (Saint Patrick's Day Candy) 🥔

These tasty little truffles are rolled
in cinnamon to resemble the color 
of mini russet potato bites. 🥔

Ingredients: 

1/4 cup (1/2 stick) unsalted butter, at room temperature

4 ounces cream cheese, at room temperature

1 teaspoon pure vanilla extract

1/8 teaspoon pink Himalayan or sea salt

4 cups powdered sugar

2 1/3 cups shredded (not flaked) unsweetened coconut

1 tablespoon cinnamon

Method:

Line a baking sheet or large pan with waxed paper and set aside.

In a large mixing bowl, cream the butter and cream cheese with an electric mixer, until well blended and smooth. Beat in the vanilla and salt.

Sift in 1 cup of the powdered sugar and blend in with the mixer. Repeat with remaining powdered sugar, one cup at a time. Mix in the coconut, a little bit at a time, until all the ingredients are well combined. Cover and refrigerate for 30 minutes.

Use a one inch cookie scoop to measure tablespoons of dough and roll into balls. Place on the prepared baking sheet. Refrigerate for 30 minutes or longer. Add the cinnamon to a tiny bowl. Roll the chilled balls in the cinnamon to coat. Store the truffles in an airtight container, in the refrigerator, until they are served. Makes 48.

Note: These tasty truffles are simple and fun for kids to help make and everyone enjoys eating them!