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Scottish Macaroons
A super easy recipe for traditional Scottish macaroons with added mint flavouring
Ingredients
- 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
Instructions
- 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.
Notes
These macaroons will keep for up to 2 weeks in a sealed container. You can freeze them for up to 3 months too.
Nutrition
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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