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Scottish Macaroons

Scottish macaroons are a delightful treat combining the unique flavors of potatoes and coconut, coated in chocolate. They're perfect for any occasion and sure to impress.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: British, Scottish
Calories: 150
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. Start by peeling the potato and boiling it in water until soft. Drain and mash the potato until smooth.
  2. In a large bowl, add the mashed potato, icing sugar, and desiccated coconut. Mix well until combined and form a dough-like consistency.
  3. Take small portions of the mixture and shape them into balls or bars, about the size of a golf ball.
  4. Place the shaped macaroons on a baking sheet and refrigerate them for at least an hour until firm.
  5. While the macaroons chill, melt the chocolate in a heatproof bowl over simmering water or in the microwave in short bursts. Stir until smooth.
  6. Dip each cooled macaroon into the melted chocolate, making sure they are fully covered. Place them back onto the baking sheet.
  7. Allow the chocolate to set by putting the macaroons back in the fridge until the chocolate hardens, about 30 minutes.

Notes

Store macaroons in an airtight container in the fridge for up to a week. Freeze for up to three months separated by parchment paper. Adjust icing sugar according to sweetness preference. For variations, consider adding chopped nuts or dried fruit.