Mix Wet Ingredients: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the vanilla extract and Irish cream liqueur (if using) and mix until well combined.

Incorporate Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition until the mixture is smooth.

Add Coconut: Fold in the shredded coconut until the mixture is evenly combined. The mixture should be thick and moldable. If it’s too sticky, you can add a little more powdered sugar until you reach the desired consistency.

Chill: Cover the bowl with plastic wrap and refrigerate the mixture for about 1 hour, or until it’s firm enough to handle.

Shape Candies: Dust your hands with powdered sugar to prevent sticking. Scoop out teaspoon-sized portions of the mixture and roll them into small potato shapes. If you’re making the cocoa version, divide the mixture in half before shaping and mix the cocoa powder into one half.

Roll in Cinnamon: Roll each candy in ground cinnamon to coat. For the cocoa version, roll the cocoa-mixed candies in a mix of cinnamon and cocoa powder.

Final Chill: Place the shaped candies on a parchment-lined baking sheet and refrigerate for another hour to set.

Serve: Enjoy your Irish Potato Candies as a festive treat! Store any leftovers in an airtight container in the refrigerator.