Gluten Free Irish Potatoes

Gluten Free Irish Potatoes

Yields About 60 Small Irish Potatoes

This recipe is super easy unless the actual cook is out sick. Let me explain. Lady Di had made these Irish Potatoes and they turned out great but she was sick this episode of Tipsy Tuesday so Producer Missy stepped in.  

Things went well until my mom, watching from home, noticed that the bottle of vanilla that Missy was using was the wrong color. Turns out Missy added Lemon extract instead of Vanilla….we swiftly berated her and looked for more ingredients but to no avail.  We strongly advise using the recipe below WITHOUT lemon extract. I’d love to say they weren’t bad…..but they weren’t good either.

So…..good luck to you. Use this recipe and hope that the old lady cooking with you isn’t sick that night.


1/4 Cup Butter, softened

4 Oz. Cream Cheese, softened

1/2 Teaspoon Vanilla

2 1/2 to 3 Cups Powdered Sugar

(I use 2 1/2 cups you can use more if you like them sweeter.)

7 Oz. Bag of Sweetened Coconut (about 2 1/2 cups)

1 Tablespoon of Cinnamon – for rolling


You can use a mixer, I do it by hand, cream the butter and cream cheese until well blended.  Add vanilla.  Mix in the powdered sugar a little at a time…..then add the coconut.  Mix well and place bowl in refrigerator for just a few minutes while you get everything ready to make the balls and roll them in the cinnamon. 

1.  Line a cookie sheet with wax paper and set aside….this is for the balls after they are rolled in cinnamon.

2.  Put a piece of wax paper on the counter/table; this is for all the rolled balls of dough before they are rolled in cinnamon.

3.  Put the 1 tablespoon of cinnamon in a dish so you can coat all the Irish Potatoes.

4.  Take bowl out of the refrigerator and by hand roll a ball of dough about 1” in diameter and set on the wax paper on the counter/table.  Repeat until all dough is used.    

5. Now start rolling all those “Irish Potatoes” in the cinnamon and place them on the wax paper lined cookie sheet and put in the refrigerator. 

After about 15 minutes put them in a plastic container and keep in the refrigerator until serving.


I have cut the recipe in half to make a smaller batch and they come out great too!

Mix:  2 Tablespoon Butter, 2 oz. Cream Cheese, 1/4 Teaspoon Vanilla,

Add: 1 1/4 Cups Powdered Sugar, 1 1/4 Cups Coconut

Coating use:  1 1/2 Teaspoons Cinnamon.  Yield about 30

Leave a Reply