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Scottish Macaroons

A traditional Scottish chocolate bar made with mashed potatoes!

Course Dessert
Cuisine vegan
Keyword scottish macaroon bars
Prep Time 30 minutes
Cook Time 0 minutes
Chill time 4 hours
Servings 20 bars
Calories 200 kcal

Ingredients

  • 140 g White potatoes (5 oz)
  • 480 g Icing/powdered sugar (4 cups)
  • 1 Teaspoon Vanilla extract (optional)
  • 250 g Chocolate of choice (9 oz)
  • 180 g Desiccated coconut (2 cups)

Instructions

  1. Wash the potato and boil (unpeeled) until it's soft enough to cut through with a fork. Leave to cool completely.

  2. Peel the potato and mash it in a large bowl until there are little to no lumps left.

  3. Add around ¼ of the icing sugar and mix well. At this point, you should have a soft and runny mixture.

  4. If you're using vanilla, add it in now and stir.

  5. Continue adding in the powdered sugar, mixing a little at a time, until it's all used up. The mixture should go from runny to stiff.

  6. Transfer the mixture into a freezer-proof dish lined with baking paper and smooth out to the sides. Freeze for 2 hours.

  7. After 2 hours is up, remove the mixture from the dish and peel off the baking paper. It will still be sticky but firm enough to shape.

  8. Cut the mixture into small bars or shape rectangles using your hands. This mixture will be enough for around 20 bite-sized bars. (I did originally make larger bars but found them too be too much to eat at once as they are super sweet.)

  9. Place the bars onto a lined baking tray and return them to the freezer for 1 more hour.

  10. In the meantime, place half of the desiccated coconut into a dry frying pan over a medium-high heat. Stir continuously until it becomes golden brown.*

  11. Mix the toasted coconut in with the untoasted coconut.

  12. Just before the bars are ready to come out of the freezer, melt the chocolate in a bowl.

  13. Dip each of the bars into the melted chocolate and immediately roll it in the coconut. Place it to set on a wire rack (with a lined baking tray underneath to catch any mess). Note that the bars will still be a bit soft but will firm up once the chocolate sets.

  14. Once all the bars are coated, put them in the fridge for 1-2 hours or until the chocolate is completely firm.

Recipe Notes

  • *Alternatively, place the coconut onto a lined baking tray and bake for 12 minutes at 160°C/325°F, stirring a few times in between.
  • Store in the fridge in an airtight container for 1 week.
Nutrition Facts
Scottish Macaroons
Amount Per Serving (1 bar)
Calories 200 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 8mg0%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 20g22%
Protein 2g4%
* All values are an estimate only and will vary depending on the food brands used.