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close up of macaroons in glass

Scottish Macaroons

Karon Grieve
A super easy recipe for traditional Scottish macaroons with added mint flavouring
3.80 from 10 votes
Prep Time 30 minutes
Total Time 30 minutes
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
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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