Scottish Macaroons
Homemade Scottish Macaroons with a creamy-crumbly potato-icing filling, dipped in chocolate and finished with coconut.
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Servings: 20 macaroons
EQUIPMENT
- Frying Pan
INGREDIENTS
- 150 g Floury Potatoes (maris piper, king edward, russet...)
- 1 kg Icing Sugar (Powdered Sugar) ( approx.)
- 300 g Dark Chocolate
- 150 g Desiccated Coconut (Shredded Coconut)
INSTRUCTIONS
- Boil your potatoes (skin on) until tender. Remove the skin and mash the potato until it is smooth, with no lumps. Allow to cool completely.
- Once your mashed potato has cooled completely, add the icing sugar a spoonful at a time, mixing each spoonful before adding the next. The potato mixture will become watery before it thickens again - this is ok! Continue to add and mix the icing sugar until your have a thick, dough-like consistency. You may need more/less icing sugar, depending on your potato.
- Line a couple of baking sheets with some greaseproof paper. Set aside.
- Take a large teaspoon of the mixture and roll it in your hands to create a small ball. Place onto your lined baking sheet. Repeat with the rest of the mix. Let the balls sit for a few hours in the fridge to firm up.
- Place half the of the desiccated coconut in a frying pan over a low heat. Stir continously until lightly golden - be careful not to burn it. Remove from the heat and mix with the remaining un-toasted coconut.
- Melt the chocolate over a bain marie or in short bursts in the microwave. Dip each ball into the melted chocolate, ensuring it is well coated, then allow the excess to drip off. Roll the coconut mixture until fully covered. Place back onto the baking sheet to set.
- Leave the macaroons to set for at least 2 hours, or overnght if possible, befpre serving.
Video
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
- Storage: Keep your macaroons in an airtight container in the fridge. They’ll stay fresh for up to 2 weeks.
- Freezing: Scottish Macaroons freeze well. First, place them in a single layer on a tray to freeze, then transfer to a container or freezer bag. Store for up to 3 months and defrost in the fridge before serving.
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Substitutions:
- Chocolate: Dark chocolate is traditional, but milk or white chocolate can be used instead.
- Coconut: If you’re not a fan of coconut, try finely chopped nuts (like hazelnuts or almonds) or even chocolate sprinkles for rolling.
- Potato: Stick with floury varieties for the best results. And do not use sweet potatoes!
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