Scottish Macaroon Bars


  • 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 tater in a very bowl and start adding granulated sugar, a bit at a time, Continue adding the sugar and commixture well, and shortly it'll have a candy texture. Add enough sugar so it comes along and is extremely stiff.
  • Line a baking sheet (which can match into your freezer) with greaseproof/wax paper or a polymer baking mat. form mixture into a parallelogram on the sheet and place within the Deepfreeze for regarding four hours or longer.
  • Prepare the coconut, by putting half it on a baking sheet in a very preheated (150ºC) three hundred ºF kitchen appliance for five minutes. Stir the coconut and still monitor closely because it can brown quickly. take away from the kitchen appliance once golden brown; cool and blend with the opposite half raw coconut and transfer to a plate for dipping.
  • take away the macaroons from the Deepfreeze and turn over your most popular size and form, however confine the Deepfreeze till able to dip. after you square measure able to end the macaroons, soften the chocolate. Dip every bit into the chocolate, and straight off coat with the mix of sliced coconut.
  • Place on a receptacle to line. confine a cool, dry place, ideally in a very tin, and consume inside seven to ten days.


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