Vickys Chocolate Macaroon Rounds (like Lees Scottish Macaroon Bars)

• 120 grams cold mashed potatoes
• 480 grams icing / powdered sugar*
• 240 grams dark chocolate
• 120 grams dessicated coconut or chopped mixed nuts

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

cold mashed potatoes, sugar, chocolate, coconut

Taken from cookpad.com/us/recipes/363955-vickys-chocolate-macaroon-rounds-like-lees-scottish-macaroon-bars (may not work)