- 1/4 cup unsalted butter, room temperature
- 4 ounces cream cheese, softened
- 4 cups powdered sugar, plus more for rolling
- 1 pinch salt
- 8 ounces unsweetened or sweetened coconut, toasted
- 1 Tbsp honey
- 2 tsp pure vanilla extract
- 2 Tbsp cocoa powder
- 1 1/2 Tbsp ground cinnamon
- 1/4 cup macadamia nut pieces
To Toast the Coconut:
Preheat the oven. Place the coconut on an ungreased baking sheet and place the coconut in the oven,. Toast for about 4 to 6
minutes. Coconut toasts quickly, so keep an eye on it. Remove from oven and allow to cool.
Now, on to the candy:
- In a large bowl, use a wooden spoon to combine the softened (or melted) butter and cream cheese.
- Blend in the honey, salt, and vanilla.
- Stir in the powdered sugar, one cup at a time, stirring slowly so the powdered sugar doesn’t fly all over the counter. The mixture will be thick.
- Fold in the toasted coconut. The mixture will still be thick. Work it together. It will take a few minutes!
- In a small bowl, portion out about 1/3 cup powdered sugar. In another small bowl, whisk together cocoa and cinnamon. Dust hands lightly with powdered sugar. Roll about 2 teaspoons of candy dough into a small potato-shaped ball. Toss in cocoa and cinnamon mixture and place on a cookie sheet. Repeat until all the candy dough is rolled and tossed. Refrigerate for an hour, or until hardened enough to pack into little gift bags.
- Candies will last, in the frig, for up to one week. Good luck keeping them around that long.
- I found rolling all the candies before tossing in the cocoa mixture worked better for me.
- You can push in a piece of nut here and there for potato eyes as meets your fancy. (Or not) I did it after I tossed them in cocoa, next time I’m going to add them before tossing in cocoa.
Yield: 36 tiny potatoes