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1
Line a cookie sheet with parchment paper
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2
Mix the mashed potato and icing sugar together until very stiff
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3
*You may need more than I've stated.
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4
This particular time I needed almost 600g icing sugar, it depends which variety of potatoes you use.
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5
Starchy are best.
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6
The aim is for the mixture to be only slightly sticky to the touch
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7
Dust your hands with icing sugar then take heaped tablespoons of the potato mixture and roll into balls between your hands.
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8
Set aside on the lined tray and flatten slightly.
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9
This can be a bit messy!
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10
Freeze for 30 minutes
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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.
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12
Set aside to cool a bit
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13
Put the coconut / chopped nuts in a bowl and set aside
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14
Dip the chilled potato rounds in the melted chocolate, then coat in the coconut / nuts
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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
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16
Store in a lidded container in the fridge
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17
They are very sweet so I use dark chocolate to balance them.
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18
You can make the rounds smaller if you like, more bitesize
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19
Lees Scottish Macaroon Bars are a very popular confectionery bar in the UK.
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20
They come in a rectangular shaped bar
