Scottish Macaroon Bars

• Vegetarian
• Gluten free

• Produce

  • 114 g Potato

• Baking & Spices

  • 350 g Dark or milk chocolate
  • 450 g Powdered sugar

• Nuts & Seeds

  • 114 g Coconut

Found on christinascucina.com

Description

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)

Directions

• 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.