Scottish Macaroon

METHOD

1. Peel and boil 1 medium Rooster potato until soft enough for mashing.

2. 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.

3. 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.

4. 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.

5. Line a tray with greaseproof paper and roll handfuls of the mixture into long rectangular shapes or small circular shapes depending on preference.

6. Place on the greaseproof paper and put in the freezer for around an hour to set.

7. 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.

8. Melt your chocolate in bowl ready for dipping.

9. 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.

10. Enjoy your sweet treats along with a nice cup of tea.

What you will need