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).
Scottish Macaroon Bars
Adapted from an old Scottish cookbook with no author Makes about 24 (depends on the size)
FULL PRINTABLE RECIPE BELOW
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
A traditional Scottish sweet/candy made with potatoes.
Ingredients
- 114 g (4 ounces) potato, boiled, peeled and mashed
- 450 g (16 ounces) powdered sugar (more or less as needed)
- 350 g (12 ounces) dark or milk chocolate for dipping
- 114 g (4 ounces) 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 Information:
Yield: 24 Serving Size: 1 pieceAmount Per Serving: Calories: 5579Total Fat: 303gSaturated Fat: 225gTrans Fat: 0gUnsaturated Fat: 61gCholesterol: 148mgSodium: 1658mgCarbohydrates: 669gFiber: 62gSugar: 557gProtein: 62g
Nutrition information is only estimated.
Life in LA…
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I always add a drop or two of peppermint essence. Lifts it to a new level.
I haven’t tried it with coconut, Margaret. Thank you!
I colour mine pink or green plus some plain white, and have added essence to coloured ones. So simple and much loved.
Just made these bad boys…taste amazing and my class will be making them this week for Christmas Fayre., Fantastic, thanks so much! 👍🤗😂
Awesome, Jacqueline! :)
Is the potato weight cooked or uncooked please
Cooked, Mary Ann :) Enjoy!
Made these several times for family in Scotland and Colleagues in England, all loved them. Made loads this time. Can they be frozen once made?
Hi Christine, I am so happy to hear it! I have never frozen them because they keep so well in a tin. If I were you, I’d test it by freezing one for a few days and then see how they defrost/taste.
Hi, just made this and they turned out great!!
Fabulous, Emma! If you’re on Instagram, tag me if you share a picture!
Hi I just made my first attempt, for some reason it didn’t thicken up. I kept adding more icing sugar but still didn’t thicken to where I could roll it into balls. It just tastes like pure icing sugar. Not sure where I went wrong.
Hi Margaret, it does just taste like icing sugar, so you just need to add more sugar until it holds. The chocolate and coconut give it the classic macaroon flavor.
Hi Margaret, I had that happen to me when I was trying to make a similar candy that my husband loves. I narrowed it down to my potatoes still being warm. They need to be completely cool in order for the sugar to stiffen. Try that.
Thank you, Lynn!
Hi Chrstina
I was wondering if I can use an electric whisk to blend the icing sugar into the potatoes?
Really enjoying your recipes!
Thanks very much!
Just made these delious macaroon bars first batch were slightly soft next batched add more sugar seem a bit gritty. I’ve used caster sugar should I have used icing sugar? Ran out of chocolate so have have a tray left, how long can they stay in freezer?
Ah, no caster sugar isn’t right. Yes, powdered sugar will give you the right results, Margaret. They can stay in the freezer up to a day uncovered, but if you want to keep them longer, be sure to cover them. Good luck with the rest :)