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Plate stacked high with homemade Scottish Macaroons, coated in chocolate and coconut.

Scottish Macaroons

Homemade Scottish Macaroons with a creamy-crumbly potato-icing filling, dipped in chocolate and finished with coconut.
Author: Amy Beth Reid
5 from 2 votes
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Course: Dessert, Snack
Cuisine: British, Scottish
Prep Time: 1 hour 30 minutes
Setting Time: 2 hours
Total Time: 3 hours 30 minutes
Servings: 20 macaroons

INGREDIENTS
 
Metric (UK) | Cups (US)

EQUIPMENT

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 tray with some greaseproof paper. Set aside.
  • Take a large teaspoonful of the mixture and roll it in your hands to create a small ball. Place on your lined baking tray. Repeat with the rest of the mix. Let the balls sit in the fridge for an hour to firm up.
  • Place half of the desiccated coconut in a frying pan over a low heat. Stir continuously 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 overnight if possible - before 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:

Substitutions:

  • Potato: Stick with floury varieties for the best results. And do not use sweet potatoes!
  • 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.
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.
NUTRITION INFO:
Serving: 1macaroon | Calories: 339kcal | Carbohydrates: 60g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 0.5mg | Sodium: 7mg | Potassium: 181mg | Fiber: 3g | Sugar: 53g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 2mg

Nutrition information is provided as a guide and is based on automatic calculations. Actual values may vary depending on the ingredients and brands used, how the recipe is prepared, and individual portion or serving sizes.

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