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close up of macaroons in glass

Scottish Macaroons

A super easy recipe for traditional Scottish macaroons with added mint flavouring
4.2 from 5 votes
Prep Time 30 mins
Total Time 30 mins
Course sweets
Cuisine Scottish
Servings 30 servings
Calories 40 kcal


  • 30 g desiccated coconut
  • 1/2 tbsp cooled mashed potato no seasoning, milk, butter etc
  • 1 tsp peppermint extract optional
  • 100 g icing sugar
  • 100 g good quality dark chocolate


  • Toast half of the desiccated coconut in a dry pan for less than a minute and mix with the plain coconut, set aside
  • Mix the mashed potato with the peppermint extract (if using) until well combined
  • Start adding the icing sugar to the potato a little at a time. It will turn into a sloppy mess but keep going until you get a firm white paste
  • Add some icing sugar to your hands and pluck small pieces off the paste and roll into balls just bigger than marbles, set these aside on a plate in the fridge to set for 1 hour
  • Melt the chocolate in a bain marie or bowl set over a pan of simmering water (do not let water touch base of bowl)
  • Using a small fondu fork or chocolate dipping tool dip each chilled ball in the melted chocolate and roll in the coconut mixture
  • Set aside in the fridge to set completely.


These macaroons will keep for up to 2 weeks in a sealed container. You can freeze them for up to 3 months too.


Calories: 40kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 1mgSodium: 1mgPotassium: 29mgFiber: 1gSugar: 4gVitamin C: 1mgCalcium: 2mgIron: 1mg
Keyword macaroons
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