Candy

Cup of Yum
1. In a large bowl, add the cream cheese and butter. Using a hand mixer, beat on medium until creamy and smooth. Scrape down the sides of the bowl.
2. Add in the vanilla and slowly add in the powdered sugar a little at a time. Beat until combined.
3. Add the coconut and use a spatula to work the coconut into the cream cheese mixture.
4. Cover with plastic wrap and place in the fridge to chill for 30 minutes to 1 hour.
5. Line a baking sheet with parchment paper.
6. Using a tablespoon cookie scoop, scoop the candy mixture and roll it into an oval to resemble a potato. Give it some creases or misshape it to look more realistic.
7. Place on the baking sheet and continue making the potato candy until the mixture is gone.

Coating

1. In a medium bowl, add the brown sugar and cinnamon. Whisk to combine.
2. Roll each potato candy in the brown sugar mixture until coated.
3. Place onto a serving tray and repeat the steps until all balls have been coated.
4. Serve immediately. Store in a sealed container in the refrigerator for up to 5 days.