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. Potatoes are so incredibly versatile, and to highlight this fact, The Idaho Potato Commission sponsored an event called Potato Palooza, which was hosted by my friend Erika Kerekes of In Erika’s Kitchen. Judy Lyness of Two Broads Abroad helped Erika by creating half of the deliciousness of all that was served; everything on the menu included potatoes.
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 these 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!
Scottish Macaroon Bars
- 4 oz potato, preferably Idaho© Russet (you need a dry potato)
- 1 lb (16 oz) powdered sugar (more or less as needed)
- dark or milk chocolate for dipping (use good quality chocolate, no Hersheys)
- finely shredded coconut for coating
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 Silpat.
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 each piece into the chocolate, and immediately coat with the combination of shredded coconut.
Place on a tray to set.
Once the chocolate has hardened, there is no need to freeze or refrigerate the macaroons.
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)!
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- 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)
- 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.