Macaroon Bars have been a firm favourite in Scotland for years, who would ever think the main ingredient is the humble potato
Macaroon Bars have been a firm favourite in Scotland for years, who would ever think the main ingredient is the humble potato
Preparation
Cook potatoes in boiling water for 20 minutes before mashing and allowing to cool.
.
Toast half the desiccated coconut on tray at 350°F (180°C/Gas Mark 4) until golden brown, usually takes about 5 minutes, let the coconut cool and mix the rest of the coconut.
Melt chocolate slowly in a warm pan; stirring constantly to prevent sticking.
Directions
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.
Ingredients
Directions
Macaroon Bars have been a firm favourite in Scotland for years, who would ever think the main ingredient is the humble potato
Preparation
Cook potatoes in boiling water for 20 minutes before mashing and allowing to cool.
.
Toast half the desiccated coconut on tray at 350°F (180°C/Gas Mark 4) until golden brown, usually takes about 5 minutes, let the coconut cool and mix the rest of the coconut.
Melt chocolate slowly in a warm pan; stirring constantly to prevent sticking.
Directions
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.