Scottish Macaroon Bar |
Scottish Macaroon Bars |
Not to be confused with American/French Macaroons, pictured below
Ahhhhh Scottish Macaroon Bars..... these dreamy coconut delights are super sweet and full of sugar with a surprise ingredient
Potatoes
Potatoes |
Yes, a sugary treat made of potato, who knew
So when you make these delicious sweet treats you can impress your friends and family with this little piece of Macaroon Bar trivia
In Scotland, a famous brand of Macaroon Bar is Lee's
Macaroon Bars were a big part of my childhood, if I wasn't munching on a Lee's Macaroon Bar, then my mum was making the real deal. Homemade Macaroon's were found in many bake sales. I remember being young and a company would come around door to door selling Macaroon Bars and Tablet, yum.
I think it is only in homes across Scotland that Macaroon Bars are made from real potato, due to shelf life big companies don't use real potato. You can easily store them in an air tight container for around 5 days or so
Before we start, I just want to say these are the messiest things I have ever made
Fun, yet messy
To make these, I am using my mum's recipe that she handed down to me
You will need
1 Small Potato (note: the potato in the pic is too big)
1lb Icing Sugar (Powdered Sugar to my USA readers)
10oz Cooking Chocolate (semi-sweet chocolate to my USA readers)
6oz sweetened Coconut
potato |
Icing sugar or powdered sugar |
melted chocolate, toasted coconut |
Peel, Chop and Boil Potato and then Mash very well (no lumps)
Potato, mashed very well |
Add potato to icing sugar (powdered sugar) a little at a time and mix (it wont taste like potato, go on, try it)
It will resemble a stiff yet sticky dough
Put into tray and then into fridge, leave to set
Potato and sugar mixture in a tray to set |
Cut into rectangles when set, here is where my mixture was still a bit too sticky, so I rolled my rectangles into oblong shapes, try not to handle the mixture too much, it gets sticky with warm hands
After making shapes, rectangle or rolls, put back in fridge while melting chocolate
Melt Chocolate over a bain marie (pot of boiling water with heat proof bowl on top)
bain marie |
Lay Coconut on a baking tray, Toast the Coconut until golden in oven at 350F for a few minutes
Some of my coconut was still white, I liked that, I mixed it up and it looked great
toasted coconut |
This is where it gets messy but fun
chocolate and coconut station |
Dip the set shaped Macaroon mixture into the melted Chocolate
Next Roll the chocolate covered mixture in the Toasted Coconut
(my hands resembled macaroons by the end, eeek)
Leave on plate to set
Enjoy
Scottish macaroon bar |
Scottish Macaroon Bars |
Hope you all enjoy this tasty treat and I hope I have brought back great Macaroon Bar memories for my Scottish pals
Anyone who hasn't made these, go on give them a try and amaze your friends with the potato surprise
Angela