With a hand mixer or stand mixer, blend the cream cheese, softened butter, and vanilla.

Add the icing sugar (1/2 cup at a time) until it’s all smoothly incorporated. To make it easier, you can sift the icing sugar first, so you have no lumps in the mixture.

Add the desiccated coconut, folding it into the mixture using a spatula.

Once mixed together, cover with saran wrap (cling film) and refrigerate for 30 minutes.

Take 1 tbsp at a time and roll into balls first, then give them a slightly elongated shape resembling a potato. Arrange them on a sheet of grease-proof paper on a plate or tray.

Once you’ve used up all your mixture, you should have a lovely little collection of potato candies ready to be rolled. However, if you want them to be easier to work with when rolling them in cinnamon, cover them with cling film (saran wrap) and refrigerate them for 10-15 minutes.

Roll each candy in cinnamon powder and set aside.