In case you have no idea what an Irish Potato is, it's a cinnamon-coconut St. Patrick's Day treat that looks like a potato but doesn't contain any. Though they didn't originate in Ireland, they are Irish in the Irish-American sense. In highly Irish neighborhoods in the greater Philadelphia area, every bakery and candy shop carries their own version leading up to March 17th - the grocery store even carries them. The boardwalks of the Jersey Shore carry them all summer because it's always St. Patty's Day down the shore!
I first learned to make Irish Potatoes in 2nd grade. We had a substitute teacher, and we made Irish Potatoes and a green goo science experiment with corn starch and water (I think it has a name - it's both a solid and a liquid at the same time). That teacher later landed a permanent position, but she's always been the Irish Potato lady to me. My grandmother also made them when we were younger, and I picked up the tradition during college.
In the past several years, I've tried using margarine and a mixture of margarine and fat-free cream cheese, but they always ended up too soft and didn't taste exactly right. To compensate for the texture, I would add additional sugar, and then they'd be sickeningly sweet. Enter coconut oil. I LOVE coconut oil, both in the kitchen and out. I can be a little picky about using coconut oil because I don't like the subtle coconut flavor in all combinations, but for something which a strong coconut flavor it's perfect.
This year, my grandmother actually had two boxes sent to me. I commented that I wouldn't be able to eat them because I'm allergic to milkfat, and she replied that they didn't have any, only sugar, coconut, butter.... Ummmmmm, yeah. What's butter? I was actually glad that when they arrived they were just the grocery store kind and not some fancy variety from a candy shop in the city!
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| Grocery store-brand Irish Potatoes my grandmother had sent. I'm allergic to them (butter), but it's no big loss, this brand doesn't really compare to the fancy candy shop varieties. |
So without further ado, I hope you enjoy my milkless (and therefore vegan) Irish Potatoes!
Recipe (makes 25-30):
1/3 c. Coconut flakes
1/3 c. Confectioner's sugar
1/3 c. Coconut oil (warmed up until it's just about liquid but not quite)
~1/3 tsp. vanilla extract (a little under 1/2 tsp.)
~2 tbsp cinnamon
Mix the vanilla into the coconut oil directly. Mix the sugar and coconut. Stir together with a spoon, and then put your hands in the bowl and knead it like a bread dough. It should come together easily but also flake easily. If it's too difficult to ball up, stick the entire bowl in the microwave for 10-20 seconds to soften the coconut oil a bit more. If it's too soft, place the bowl in the fridge for a few minutes.
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| Consistency of the Irish Potato "dough" |
