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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.

Scottish macaroon bars

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!

making Scottish Snowballs sandwich biscuit

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?

Scottish macaroon bars

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!

Scottish macaroon bars

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

Making Bounty or Bounty 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.

making Scottish macaroon bars

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.

making Scottish macaroon bars

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.

making Scottish macaroon bars

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.

making Scottish macaroon bars

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.

making Scottish macaroon bars

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.

making Scottish macaroon bars

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.

Scottish macaroon bars

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

Scottish macaroon bars

Scottish Macaroon Bars

Servings: 24
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
A traditional Scottish sweet/candy made with potatoes.
4.8 from 95 votes

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

Skip the coconut coating if you prefer it plain.

Nutrition

Serving: 1piece | Calories: 190kcal | Carbohydrates: 28g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 126mg | Fiber: 2g | Sugar: 24g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

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4.80 from 95 votes (95 ratings without comment)

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102 Comments

  1. I just finished making these today . Thank you for the recipe : )

    I made my fondant way too soft , because i think that potato I used was too big, and i WAY underestimated the amount of powdered sugar that i needed to use o popped the tray in the freezer
    . However, when i then tried to coat the now-melting , cold drooping squares with the hot chocolate , the fondant heated up and dropped into the melted chocolate , which then became lumpy .. oh dear
    So here i am trying to coat lumps of unrecognisable glug with the coconut …
    I ended up with it half way to my elbows ..
    SO… i threw the tray into the fridge …of what now looked like coconut covered … I dont know what.. they looked so bad . like a bad hair day combined with a mudwrestling competition. Embarrasing

    So tonight , I reluctantly offered one to a guest . I also took and tried one.
    OH They are so good !
    Who cares about the shape or the messy presentaion . We both went back in for seconds :)
    These taste like the originals that i remember from Scotland .
    Ive recentsly tasted
    Thank you .

    1. Oh Sarah, you gave me a good laugh when I imagined what you described! haha! But the best part is that they tasted good and you were pleased in the end! Now you’ll know how to manage the recipe better next time, as some recipes definitely have a learning curve. Thank you so much for your note! :) CC

  2. Every Christmas Dad would make his potato candy. When I talked about it people thought I was Crazy. Just powdered sugar and potato. Will have 2 try yours with the chocolate and coconut. Looks Scrumptious!

  3. Thank you, for the macaroon bars recipe. I grew up in Scotland, but my cousin, who lived in England , loved macaroon, but could not get them there. My mum used to send them to her. Thanks for the recipe and for bringing back the memory.
    Isabel

  4. I’m almost 80 and my Mom made these when I was a little girl. She always made lots of different candies at Christmas. She would colour the filling different colours and add the appropriate flavour. We couldn’t afford boxes of chocolates so she made them for us. Delicious!!!
    My family is Scottish on both sides. Mom’s family from Aberdeen and Dad’s Glasgow.

    1. Until today, I never knew that macaroons were made with potato. One of my favourite treats as a child! I can’t wait to make these. Thank you for this recipe!

  5. Hi, can you tell me if you add butter or milk when mashing the potatoes please? I have tried making this previously but I could still taste the potatoes.