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We hope you got benefit from reading it, now let’s go back to vickys scottish chocolate macaroon bars, gf df ef sf nf recipe. You can cook vickys scottish chocolate macaroon bars, gf df ef sf nf using 4 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to prepare Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF:

1. Take 120 grams cold mashed potatoes
2. Use 480 grams icing / powdered sugar*
3. Get 240 grams plain chocolate, I use Plamil vegan brand
4. Prepare 120 grams dessicated coconut or chopped mixed nuts

Instructions to make Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF:

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

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