Scottish Macaroons

Why Make This Recipe

Scottish macaroons are a delightful treat that combines the sweetness of chocolate and the unique flavor of coconut. They are simple to make and are perfect for sharing with friends and family. These macaroons are not only delicious but also remind many people of home and traditions in Scotland. If you love sweet treats, this recipe is sure to become a favorite.

How to Make Scottish Macaroons

Ingredients:

• 1 large Floury Potato (e.g., Maris Piper) (Russet or Yukon Gold are good substitutes)
• 3-4 cups Icing Sugar (Confectioners’ Sugar) (Essential for sweetness and forming fondant)
• 200 g Dark or Milk Chocolate (Choose dark for less sweet balance, or milk for richer taste)
• 100 g Desiccated Coconut (Toast for a deeper flavor)

Directions:

1. Prepare the Potato: Start by peeling the floury potato and boiling it until soft. Drain the potato and let it cool before mashing it until smooth.
2. Mix the Ingredients: In a large mixing bowl, combine the mashed potato and icing sugar. Mix well until you get a thick dough-like consistency.
3. Add Coconut: Stir in the desiccated coconut until it is evenly distributed throughout the mixture.
4. Shape the Macaroons: Take small portions of the mixture and shape them into small balls or oval shapes. Place them on a lined baking tray.
5. Chill: Put the shaped macaroons into the fridge for about 30 minutes to firm up.
6. Melt the Chocolate: While the macaroons chill, melt the dark or milk chocolate in a bowl over hot water or in the microwave, stirring until smooth.
7. Coat the Macaroons: Once the macaroons are firm, dip each one into the warm melted chocolate. Ensure they are well coated then place them back on the tray.
8. Set the Chocolate: Allow the chocolate to set for at least an hour at room temperature or you can speed up the process by placing them in the fridge.

How to Serve Scottish Macaroons

Serve the Scottish macaroons on a beautiful plate. They are perfect for tea time, as a dessert, or even as a quick snack. You can also sprinkle a bit of extra toasted coconut on top for a decorative touch. Enjoy them with a warm cup of tea or coffee!

How to Store Scottish Macaroons

Store the macaroons in an airtight container at room temperature. They can last for about a week. If you want to keep them for longer, you can store them in the fridge. Just make sure they are in a sealed container to avoid moisture.

Tips to Make Scottish Macaroons

• Make sure the potato is well mashed to avoid lumps in the mixture.
• Adjust the amount of icing sugar based on your taste; more sugar will make them sweeter.
• Toast the desiccated coconut in a dry pan until golden brown for added flavor.
• For an extra treat, add some chopped nuts or dried fruit to the mixture.

Variation

You can try adding flavors like vanilla or almond extract to the potato mixture for a different taste. For a fun twist, consider rolling the macaroons in crushed nuts before the chocolate coating!

FAQs

Q1: Can I use other types of potatoes?
Yes, you can use Russet or Yukon Gold potatoes. They work just as well in this recipe.

Q2: How can I make these macaroons gluten-free?
This recipe is naturally gluten-free as it does not contain any flour. Just ensure that the chocolate you use is also gluten-free.

Q3: Can I freeze Scottish macaroons?
Yes, you can freeze them! Place the macaroons in a single layer on a baking tray until they are frozen, then transfer them to a freezer-safe container. They can last for a couple of months in the freezer.

Scottish Macaroons

Delightful treats combining chocolate and coconut, reminiscent of home and traditions in Scotland.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: Scottish

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Macaroons

• 1 large Floury Potato (e.g., Maris Piper) Russet or Yukon Gold are good substitutes
• 3-4 cups Icing Sugar (Confectioners’ Sugar) Essential for sweetness and forming fondant
• 200 g Dark or Milk Chocolate Choose dark for less sweet balance, or milk for richer taste
• 100 g Desiccated Coconut Toast for a deeper flavor

Method

 

Preparation

1. Start by peeling the floury potato and boiling it until soft.
2. Drain the potato and let it cool before mashing it until smooth.

Mixing

1. In a large mixing bowl, combine the mashed potato and icing sugar. Mix well until you get a thick dough-like consistency.
2. Stir in the desiccated coconut until it is evenly distributed throughout the mixture.

Shaping

1. Take small portions of the mixture and shape them into small balls or oval shapes. Place them on a lined baking tray.
2. Put the shaped macaroons into the fridge for about 30 minutes to firm up.

Coating

1. While the macaroons chill, melt the dark or milk chocolate in a bowl over hot water or in the microwave, stirring until smooth.
2. Once the macaroons are firm, dip each one into the warm melted chocolate. Ensure they are well coated then place them back on the tray.
3. Allow the chocolate to set for at least an hour at room temperature or speed up the process by placing them in the fridge.

Notes

Serve the macaroons on a beautiful plate, perfect for tea time or as a dessert. Store the macaroons in an airtight container for about a week at room temperature, or in the fridge for longer storage. For extra flavor, toast the desiccated coconut and consider adding chopped nuts or dried fruit to the mixture. Variations can include adding flavors like vanilla or almond extract.