Here’s a Philly favorite for St. Patrick’s Day, and Easter. But great Anytime.

Ingredients:

4 oz cream cheese, rm. temp

4 tbsp (1/2 stick) unsalted butter, rm. temp

1 1/2 tsp vanilla extract

4 c. confectioners sugar

2 1/2 c sweetened coconut flakes

3 tbsp ground cinnamon

DIRECTIONS

Step 1.     In a large bowl, using a hand held mixer on medium speed, beat cream ch., butter, vanilla and salt until fluffy and smooth, about 1 min.  Add confectioners sugar and mix on low speed to combine, about 30 sec. Increase speed to medium and beat scraping down sides bowl until smooth (about 1 min.).  Scrape down sides again adding coconut and beat on low speed until incorporated. (You can also blend well by hand using a wooden spoon. I found this easier.) Refrigerate until set, about 30 min.

Step 2.     Line a baking sheet with parchment paper. Scoop a tbsp of the mixture into your hand and roll into a ball and place onto a lg plate. (You will need 2-3 plates.)

Step 3     Scoop the cinnamon onto a separate plate.  After you have used all of the mixture, roll individually into oblong shape then roll lightly into the cinnamon placing each one on the parchment paper.

Step 4     Place in refrigerator until ready to serve.  You can make these ahead of time as they will keep in an air tight container for 5-7 days. They will be stiff when first removed from fridge as the butter and cream cheese will harden, but will soften after awhile.

Depending on size this should make 45-50 “potatoes”  ENJOY!!