The sweet treat you’d never expect to contain potatoes. Try this Scottish macaroon recipe from Jaclyn Ruth Craig.
Serves 6 Total Time 35 mins
- 1 medium sized Albert Bartlett Rooster Potato
- 450g icing sugar
- 225g dark chocolate
- 110g dessicated coconut
- Peel and boil the potato until soft enough for mashing.
- Once ready, drain and mash well until the potato is smooth and free from lumps. Spoon into a large mixing bowl and leave to cool slightly.
- Measure out your icing sugar, and once your mashed potato is cool, add the icing sugar a little at a time, mixing well as you go.
- At first your potato mixture will seem a little goopy but keep going, continuing to add the icing sugar until it becomes a stiff paste.
- Line a tray with greaseproof paper and roll handfuls of the mixture into long rectangular shapes or small circular shapes depending on preference.
- Place on the greaseproof paper and put in the freezer for around 30 minutes to set.
- In the meantime, toss half of your coconut onto a lined tray and place in a preheated oven for a few minutes to toast.
- Remove when golden brown then mix in the rest of your untoasted coconut.
- Melt your chocolate in a bowl, ready for dipping.
- Remove your bars from the freezer and cut into squares if needed. Dip each bar into the chocolate and roll in coconut, then leave to dry.
- Enjoy your sweet treats along with a nice cup of tea.