Homemade Scottish Macaroons Recipe

Line a baking tray with greaseproof paper.

Add about half of the desiccated coconut to a large frying pan and toast over a medium heat for about 5 minutes, until golden brown. Then return it to the bowl with the remaining untoasted coconut and mix them together. Set this aside.

Add the mashed potato to a large mixing bowl. Add a little of the icing sugar at a time, mixing with a wooden spoon after each addition. The mixture will first become runny and then slowly thicken up again as you continue to add the icing sugar. Keep adding and mixing until you have a thick mixture that holds its shape.

Take a small handful of the mixture (approx. 30-35g) and roll it into a ball with your hands. Then place it on the lined baking tray and squash it down slightly into a flattened disk shape. Repeat with the remaining mixture. You should end up with around 18-22 macaroons.

Place the baking tray in the freezer for 45 minutes.

Melt the chocolate in the microwave in 30 second bursts.

Dip each chilled potato disk first into the melted chocolate and then into the desiccated coconut. I like to rest the disk on a fork, submerge it in the chocolate and let the excess drip off a little. Then I place it into the coconut bowl and sprinkle coconut all over the top and sides to ensure it’s completely covered. Then carefully push the macaroon off the fork and back onto the baking tray.

Once all the macaroons are coated in chocolate and coconut, place them back into the freezer for 10 minutes so the chocolate can set completely.

Store the macaroons in an airtight container in the fridge.