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("Irish Potatoes")

MAKES 20

This recipe came from the Philadelphia restaurant Moonstruck.

1 1/2 cups unsweetened coconut flakes
1 3/4 cups confectioners' sugar
3 tbsp. heavy cream
1/2 tsp. vanilla extract
1 tsp. cocoa
2 tbsp. cinnamon

1 Place coconut flakes in a food processor and pulse until finely chopped. Transfer coconut to a bowl, add 1 1/2 cups of the confectioners' sugar, heavy cream, vanilla, and mix well.

2. Spoon out about 1 tbsp. coconut mixture and roll it into a 1'' ball. Repeat process with remaining mixture and set "potatoes" aside to rest for 1 hour.

3. Combine cocoa, cinnamon, and remaining 2 tbsp. of the confectioners' sugar in a small bowl. Dredge each "potato" in mixture and shake off excess. Cover with plastic wrap and store in refrigerator.

This article was first published in Saveur in Issue #25