Scottish Macaroon Bars
User Reviews
4.8
Scottish Macaroon Bars
Description
Scottish Macaroon Bars are a traditional treat that starts with boiled, peeled, and mashed potato mixed gradually with confectioners sugar until the mixture reaches a stiff fondant consistency. This mixture is spread into a rectangle and frozen solid. Meanwhile, coconut is halved, with one part toasted in a hot oven to develop a golden color and toasted flavor, then combined back with untoasted coconut to form a dip coating. After cutting the frozen fondant into bars, each piece is dipped in melted milk or dark chocolate and rolled in the coconut mixture to finish. The bars set with a smooth chocolate outer layer and textured coconut surface.
The chocolate coating adds a rich, sweet contrast to the creamy interior, while the toasted coconut contributes a nutty crunch. The recipe allows for choice between milk or dark chocolate for the coating, and coconut can be omitted for a simpler version. Preparing the bars ahead of time by freezing the fondant makes the dipping and coating process easier and helps keep the final bars firm and neat.
These bars can be enjoyed as a unique dessert or sweet treat. Their firm texture with a slightly chewy interior makes them distinctive among confectionery bars. The use of mashed potato is key to their signature consistency and helps bind the sugar into a workable fondant base.
Ingredients
- 4 oz potato boiled, peeled and mashed
- 1 lb confectioners sugar more or less as needed
- 12 oz chocolate milk or dark, for dipping
- 4 oz coconut for coating (divided in half, finely shredded
Instructions
- 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.
Notes
- The coconut coating is optional; skip it if you prefer plain chocolate-dipped bars.
- Freeze the fondant mixture thoroughly before cutting to keep the bars firm during dipping.
- Use a silicone mat or greaseproof paper to easily remove the fondant rectangle from the baking sheet before freezing.
- Toast coconut carefully and watch closely as it browns quickly to avoid burning.
- Choose milk or dark chocolate for dipping based on your taste preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 190kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 4mg | 0% |
| Potassium | 126mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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