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.
As an Amazon Associate I earn from qualifying purchases.
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).
Scottish Macaroon Bars
Adapted from an old Scottish cookbook with no author Makes about 24 (depends on the size)
FULL PRINTABLE RECIPE BELOW
Ingredients
- potato
- powdered/confectioner’s sugar
- chocolate
- shredded coconut
Step by Step Directions
Make the center
Boil the unpeeled potato until ready. Drain, peel and mash the potato and allow to cool completely.
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!
Scottish Macaroon Bars
Ingredients
- 4 oz potato boiled, peeled and mashed
- 1 lb confectioner's sugar (more or less as needed)
- 12 oz chocolate milk or dark, for dipping
- 4 oz finely shredded coconut for coating (divided in half)
Instructions
- Place cooled mashed potato in a bowl and begin adding powdered sugar, a little at a time. Continue 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.
- Line a baking sheet (which will fit into your freezer) with greaseproof/wax paper or a silicone baking mat. Shape mixture into a rectangle on the sheet and place in the freezer for about 4 hours or longer.
- Prepare the coconut, by placing half of it on a baking sheet in a preheated (150ºC) 300 ºF oven for 5 minutes. Stir the coconut and continue to monitor closely as it will brown quickly. Remove from the oven when golden brown; cool and mix with the other half of untoasted coconut and transfer to a plate for dipping.
- Remove the macaroons from the freezer and cut into your preferred size and shape, but keep in the freezer until ready to dip. When you are ready to finish the macaroons, melt the chocolate. Dip each piece into the chocolate, and immediately coat with the combination of shredded coconut.
- Place on a tray to set. Keep in a cool, dry place, preferably in a tin, and consume within 7 to 10 days.
Notes
Nutrition
Life in LA…
Christina’s Cucina is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
These are Needhams. We’ve been making them in Maine for generations. I’m sure they originally came from our Scottish ancestors. Like the name? Get it… NEED ‘EM! LOL
I’ve heard this from others on the East Coast, Christina. Are they made exactly the same way? Cute name :)
Needhams have the coconut mixed in with the mashed potatoes and powdered sugar.
Ah! Good to know!
Good ole southern tater candy with a twist.
Really? I bet it was the Scottish immigrants who brought it over! Cool!
Lovely to see more people are.making these delicious sweets. I’ve been making them for about 35 years. My mother made them before that. Always a favourite in the family.
Keep it going, Deborah! Good for you! :)
I’m trying to figure out how to have a thinner coating of chocolate….?
Hi Cindy, the warmer the chocolate is, the runnier it will be, but you can’t overheat it. Good luck! :)
I know this is an older post, but I find this recipe fascinating. I grew up making delicious potato candy (basically potatoes, powdered sugar, and peanut butter) and thought using potatoes in candy was just some weird rural US thing. Now that I think about it, it makes sense that there would be other variations of potato candy out there too!
Oh, I’ve never heard of the peanut butter version, Jane! How interesting! I may try that one day, thank you!! :)
Going to try this recipe today! I found Lee’s Macaroon Bars for sale in a local shop in Wales this morning but it tasted awful and my Scottish mother told me they must have changed the recipe since she was a child because she used to love them. Fascinating about the potato..
YES! They absolutely have changed the recipe as I threw the last ones out that I had bought when someone had asked me to buy them for him, but he never got them from me. They are terrible now and all filled with fake ingredients :( You’ll love this recipe, Ellie! Good luck :)
I tried following recipe for Scottish Macaroons, but each time the centre is too soft. Are home made ones meant to be a little softer in middle, and if not, how do I harden the centre. Read article about using TYLOSE, is this wise?
Hi David, no not at all, they have the exact same consistency/hardness as the bought ones. You just need to keep adding sugar as I directed, until it’s no longer soft. I don’t know what Tylose is, but I just googled it and there’s no need for this ingredient at all. Just add more sugar and keep mixing :)