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Scottish Macaroons

Delightful treats combining chocolate and coconut, reminiscent of home and traditions in Scotland.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.