It may look like a potato, but it tastes like a buttercream Mounds bar.
Watch the video here.
INGREDIENTS
56g (4 Tbsp) room temperature cream cheese
28g (2 Tbsp) room temperature unsalted butter
1/2 teaspoon vanilla extract
1/16 teaspoon salt
250g (2 cups) of powdered sugar
114g (1 cup) of sweetened coconut
2 tbsp of granulated sugar
2 tbsp of unsweetened cocoa powder
32g (1/4 cup) of ground cinnamon
Some pine nuts
SUPPLIES
A mixer
A couple of bowls
A spatula
A scoop or spoon
A cutting board
Parchment, foil, or waxed paper
DIRECTIONS
In a mixing bowl, add the cream cheese, butter, vanilla, and salt.
Beat it on medium speed until it’s well-mixed and fluffy, scraping the sides as needed.
Turn the mixer to low speed and gradually add the powdered sugar.
Increase the speed to medium and mix until the powdered sugar is fully incorporated, scraping the sides as needed.
Add the coconut and beat on low speed until it’s combined.
Scoop the mixture onto the baking sheet.
Put them in the refrigerator for about half an hour to let them firm up.
Whisk together the granulated sugar, cinnamon, and cocoa powder in a shallow bowl.
Roll one of the pieces into a potato shape and roll it in the cinnamon mixture, ensuring complete coverage. T
ake a few pine nuts and pressing them into the candy to create “eyes”.
Repeat with the remaining pieces.
