Description
Take a trip back to the sweet shop with these Old-School Scottish Macaroons—classic coconut-covered fondant bars made with a surprising mashed potato base! Dipped in dark chocolate and rolled in desiccated coconut, these homemade macaroons are easy, fun, and full of nostalgic Scottish charm.
Ingredients
For the Fondant:
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2 tbsp cold mashed potato (plain, unseasoned)
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~400g icing sugar (adjust as needed)
For the Coating:
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200g dark chocolate, melted
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100g desiccated coconut (toasted if preferred)
Instructions
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Place cold mashed potato in a mixing bowl.
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Gradually stir in icing sugar until a thick, fondant-like dough forms.
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Chill the mixture for 30 minutes until firm.
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Shape into bars or rounds. Place on a lined tray and chill for another hour.
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Melt the dark chocolate.
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Dip each piece in chocolate and roll in coconut immediately.
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Let set fully on baking paper at room temperature or in the fridge.
Notes
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Toast coconut in a dry pan for extra crunch and flavour.
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Add sea salt to chocolate for a salty-sweet combo.
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Keeps in an airtight tin for up to a week.
- Prep Time: 25 minutes
- Cook Time: ~90 minutes