Vickys Chocolate Macaroon Rounds (like Lees Scottish Macaroon Bars)

1. 1

   Line a cookie sheet with parchment paper

2. 2

   Mix the mashed potato and icing sugar together until very stiff

3. 3

   *You may need more than I've stated.

4. 4

   This particular time I needed almost 600g icing sugar, it depends which variety of potatoes you use.

5. 5

   Starchy are best.

6. 6

   The aim is for the mixture to be only slightly sticky to the touch

7. 7

   Dust your hands with icing sugar then take heaped tablespoons of the potato mixture and roll into balls between your hands.

8. 8

   Set aside on the lined tray and flatten slightly.

9. 9

   This can be a bit messy!

10. 10

    Freeze for 30 minutes

11. 11

    Melt the chocolate by blasting in 15 - 30 second increments in the microwave, melting over a bain marie or temper it as shown in my previously posted 'how to temper chocolate' recipe.

12. 12

    Set aside to cool a bit

13. 13

    Put the coconut / chopped nuts in a bowl and set aside

14. 14

    Dip the chilled potato rounds in the melted chocolate, then coat in the coconut / nuts

15. 15

    Set on a wire rack over more parchment to catch any drips then place back on the lined tray and freeze for 15 minutes to set

16. 16

    Store in a lidded container in the fridge

17. 17

    They are very sweet so I use dark chocolate to balance them.

18. 18

    You can make the rounds smaller if you like, more bitesize

19. 19

    Lees Scottish Macaroon Bars are a very popular confectionery bar in the UK.

20. 20

    They come in a rectangular shaped bar

* Per serving · 4 servings · Values may vary.