In a mixer, use a paddle attachment mix together softened cream cheese and butter until smooth. Mix in vanilla extract and powdered erythritol. Lastly, add the shredded coconut. Shape the candy into ovals, between 1 tsp and 1 tbsp in size, and roll in cinnamon. Chill Irish Candy on a parchment lined cookie sheet until set, then store in air-tight container.
1 cup sugar-free dark chocolate chips (Bake Believe)
1/4 cup butter
Preheat oven to 350°F. Grease a 9x13in baking pan. Combine dry ingredients in mixing bowl. Mix in egg melted coconut oil, 2 tbsp orange peel, and vanilla. Mix until thoroughly combined. Press dough into prepared pan. Bake for 45-60 minutes. The surface of the bars should be golden brown, and a toothpick inserted in the center should come out clean. Let cool completely before coating with chocolate ganache. To make ganache, melt butter and chocolate chips in a saucepan over low heat stirring constantly or in a microwave stirring every fifteen seconds. When melted and glossy, spread chocolate over the cookie bars. Mix remaining orange peel and erythritol together, and sprinkle over cookie bars.