Part 1: A Sweet Scottish Treat with a Hidden Twist

(Inspired by the tone of The Best Blog Recipes — friendly, nostalgic, and easy to follow)

Let’s just get this out of the way—yes, these Scottish macaroons are made with potato, and yes, they’re absolutely delicious. This isn’t some trendy fusion dessert; it’s a traditional Scottish sweet-shop favourite that’s been around for generations. If you grew up in Scotland, chances are you’ve had one of these fluffy, chocolatey coconut bites in your lunchbox or picked one out from behind the glass counter at the corner shop.

But don’t go picturing French macarons or chewy American coconut macaroons—Scottish macaroons are a world of their own. They start with mashed potato (just a little!), which acts as the base for a sweet, melt-in-your-mouth fondant. Once that’s chilled and shaped, it’s dipped in dark chocolate and rolled in crunchy coconut for the ultimate old-fashioned treat.

I know the idea of putting potato in candy sounds a bit… odd. But here’s the magic: you won’t taste it at all. The potato gives the fondant its structure and silky texture without adding flavour. And the end result is everything you want in a nostalgic sweet—sweet, soft, creamy in the centre, with a crisp chocolate coating and toasty coconut crunch.

Let’s make a batch together—this is one of those “how is this so easy?!” recipes that kids can help with too!

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🛒 Ingredients You’ll Need

For the Macaroon:

• 🥔 2 tbsp cold plain mashed potato (no butter, milk, or seasoning)

• 🍬 ~400g icing sugar (you may need slightly more or less depending on the potato moisture)

For the Coating:

• 🍫 200g dark chocolate, melted

• 🥥 100g desiccated coconut, toasted if you like a golden crunch

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👩‍🍳 Let’s Get Mixing

🥔 Step 1: Start with Cold Mashed Potato

Add 2 tablespoons of cold, plain mashed potato to a mixing bowl. It’s important that the potato is completely plain—no butter, milk, or salt. Leftovers from dinner the night before? Perfect, as long as they’re unseasoned!

Give the potato a quick mash with a fork to make sure it’s smooth and lump-free before you begin adding sugar.

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🍬 Step 2: Add the Icing Sugar

Now comes the fun part. Start adding icing sugar a little at a time, stirring well after each addition. At first, the mixture will go alarmingly runny—don’t panic! That’s exactly what’s supposed to happen.

Keep adding icing sugar and stirring until the mixture thickens into a stiff, dough-like fondant. You’re aiming for a texture that’s thick and pliable, like firm icing or soft modeling clay. Depending on your potato’s water content, you might need a bit more or less than 400g of sugar—go by feel more than exact weight here.

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❄️ Step 3: Chill the Fondant

Once your mixture is the right texture, cover the bowl and chill it in the fridge for about 30 minutes. This firms it up and makes it much easier to shape.

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Coming up in Part 2: Shaping, Dipping, and Rolling Your Macaroons to Sweet Shop Perfection
[Continue to Part 2 →]

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Part 2: Shaping, Dipping & Creating That Classic Crunch

You’ve made your fondant base—now it’s time for the fun part! Let’s transform that sugary potato mixture into the nostalgic treat you know and love.

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🔪 Step 4: Shape the Macaroons

Once your fondant has chilled and is firm to the touch, it’s ready to shape.

Scoop small portions and roll into bars or rounds, depending on your preference. I like to aim for pieces about the size of a small fun-size chocolate bar. You’ll get around 20 to 24 pieces from one batch.

Place your shaped macaroons on a baking paper–lined tray and chill them again for another hour until very firm. This helps them keep their shape when you dip them in chocolate.

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🍫 Step 5: Dip in Chocolate

While the macaroons are chilling, melt your dark chocolate—either in a microwave-safe bowl in short bursts or using a double boiler. Stir until smooth and glossy.

Using a fork or skewer, dip each piece into the melted chocolate, letting the excess drip off. Work quickly, as the chocolate can start to thicken if left sitting for too long.

💡 Tip: A slightly bitter or high-quality dark chocolate works best here to balance the sweetness of the fondant.

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🥥 Step 6: Roll in Coconut

Immediately after dipping each piece in chocolate, roll it in desiccated coconut. Toasting the coconut in a dry pan for 2–3 minutes beforehand adds extra crunch and a golden, nutty flavour—but it’s totally optional.

Place your coated macaroons back on the lined tray to set. They’ll firm up at room temperature in about 30 minutes, or you can pop them in the fridge to speed things up.

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📦 Storage & Serving

Once set, your macaroons are ready to eat! Store them in an airtight tin at room temperature for up to one week. They’re perfect for gift boxes, lunchbox treats, or just a cheeky afternoon pick-me-up.

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💡 Extra Tips & Variations

• Add a pinch of sea salt to the chocolate before dipping for a salty-sweet contrast.

• Try milk or white chocolate for a different twist (though dark is the most traditional).

• Make them festive with coloured coconut—just mix desiccated coconut with a drop of food colouring before coating.

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With just a few pantry staples and a bit of chill time, you’ve created a sweet shop favourite with a fun and surprising twist.

[Next up in Part 3: FAQs + Final Thoughts on This Classic Scottish Treat]

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Part 3: FAQs + Final Thoughts

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❓ Frequently Asked Questions

1. Do these taste like potato?
Not at all! The potato acts as a binder and gives the fondant its texture—but you won’t taste it. Promise!

2. Can I use instant mashed potato?
You can, but make sure it’s unflavoured and unsalted. Real mashed potato gives the best texture and flavour.

3. My fondant is too runny—what did I do wrong?
Don’t worry—it’s normal for the mixture to look runny at first. Just keep adding icing sugar and mixing until it thickens up. It’ll get there!

4. Can I freeze Scottish macaroons?
They’re best fresh, but you can freeze them for up to 1 month. Let them defrost at room temperature before serving.

5. Can I make these vegan?
Yes! Use dairy-free dark chocolate and ensure your icing sugar is vegan-friendly. The rest of the recipe is naturally plant-based.

6. Do I have to toast the coconut?
Nope! It adds flavour and crunch, but plain desiccated coconut works just fine too.

7. How long do they keep?
Stored in an airtight container, these will stay fresh for about a week—but they rarely last that long!

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🥥 Final Thoughts

Old-School Scottish Macaroons are one of those sweet treats that feel like a little piece of history. With their creamy, sugary centres, rich chocolate coating, and snowy coconut shell, they’re the kind of dessert that brings smiles all around—especially when you tell people they’re made with potato!

Whether you’re introducing these to someone for the first time or recreating a childhood favourite, this recipe is as fun to make as it is to eat. It’s proof that some of the best treats come from the most unexpected ingredients.

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