Scottish Macaroon Bars

Scottish Macaroon Bars are made from a surprising main ingredient: potatoes! Bet you wouldn’t have guessed that! This treat is a quintessential Scottish sweet, especially loved by those who adore coconut.

If you don’t already know that potatoes are one of my favorite foods, now you know.

I have over 34 posts which either feature or include potatoes in one form or another, ranging from appetizers to soups to main dishes, and as of today, I can add candy to the list.

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Potatoes are so incredibly versatile, and to highlight this fact, The Idaho Potato Commission sponsored an event called Potato Palooza where everything on the menu included potatoes.

Another Scottish coconut recipe: snowballs!

Although I didn’t need to bring anything to share, I couldn’t resist taking along a sweet I’ve been planning to post for a long time: Scottish Macaroons. It was perfect because they are made with potatoes! You’d never, ever guess that these sweets are made with potatoes even if you make them yourself; I’m still amazed each time I eat one. And did I mention that they’re gluten-free?

My Dad used to sell Scottish Macaroon Bars in his fish and chip shop in Scotland, and being a coconut lover since I can remember, they were a delightful treat. If you don’t have a sweet tooth, they might not be for you since they are very sweet, which is why I decided to make smaller versions of the ones on store shelves.

After reading the ingredients (ugh) in the Lee’s brand macaroons, I am much happier to make my own with a few simple ingredients, including a potato!

My recipe was featured in Scotland Now and was received with much excitement!

If you love chocolate and coconut, you will probably also love this recipe from my Aunt Virginia in Scotland! Homemade Bounty/Mounds bars!

Note: it’s important to use the right type of coconut for these. Find a finely shredded coconut for coating (I use coconut with no added sugar or preservatives).

Begin adding some powdered sugar, about half a cup at a time. Don’t fret if the mixture becomes gooey, because it will.

Just keep adding the sugar and mixing well, and soon it will have a fondant texture. Add enough sugar so that it comes together and is very stiff.

If you’d like to make a pink version (I made half the batch pink for Valentine’s Day) just add a drop of red food coloring.

Prepare a cookie sheet (which will fit into your freezer) with waxed paper or a silicone liner.

Shape the Scottish macaroon bars

At this point, you can roll the macaroon mixture into small balls and flatten them, or for the traditional style, shape it into a rectangle on the sheet and then place in the freezer for about 4 hours or longer.

Prepare the coconut, by placing it on a cookie sheet in a preheated 300 ºF oven for 5 minutes.

Stir the coconut and continue to monitor closely as it will turn brown very quickly.

Remove from the oven when it’s a nice brown color; cool and mix with an equal amount of untoasted coconut.

Place in a plate which will be a good size for dipping the macaroons. If you made a rectangle shape of macaroons, cut them into your preferred size and shape.

Keep in the freezer until ready to dip.

When you are ready to finish the macaroons, melt the chocolate.

Dip the centers

Dip each piece into the chocolate, and immediately coat with the combination of shredded coconut.
Place on a tray to set. I am using a two pronged candy fork.

Once the chocolate has hardened, there is no need to freeze or refrigerate the Scottish Macaroon bars.

Keep in a cool, dry place, preferably in a tin, and consume within 7 to 10 days
(the last part shouldn’t be a problem)! I hope you enjoyed my recipe for Scottish Macaroon Bars.

 A bag or box of Scottish macaroon bars make great gifts!

Life in LA…

 

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