Scottish Macaroon bars have be a firm favourite with Scottish Children for generations


1 heaped tablespoon of mashed potato(Unsalted) Icing sugar Melted chocolate for coating Toasted desiccated coconut


Cook potatoes in boiling water for 20 minutes before mashing.

Toast desiccated coconut on tray at 350°F (180°C/Gas Mark 4) until golden brown.

Melt chocolate slowly in a warm pan; stirring constantly to prevent sticking.

Mix potatoes with icing sugar; add enough sugar to make the mixture firm.

Roll out to 1/2 inch thick and cut into bars.

Coat the bars with melted chocolate and cover with the toasted desiccated coconut.

Allow the bars to cool before eating and enjoy Scottish Macaroon Bars,

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On: Wednesday, January 20, 2016, Last Modified: Sunday, January 24, 2016
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