Table of Contents
Table of Contents
Note: This recipe is for the traditional Scottish Macaroon Bar (made with potato fondant). If you are looking for French Almond Macarons, please check our baking guides!
This isn’t your delicate French patisserie. A Scottish Macaroon Bar is a rugged, sweet, nostalgic confection that holds a special place in the heart of anyone who grew up near Glasgow. It is a dense, snowy-white fondant bar, dipped in rich chocolate and heavily rolled in toasted coconut. And the secret ingredient? Mashed potato.
Yes, you read that correctly. The base of this intensely sweet candy bar is the humble potato. It sounds bizarre to the uninitiated, but it works miraculously to create a smooth, melting texture that pure sugar alone cannot achieve.
What Is a Macaroon Bar?
A Macaroon Bar (often just called “a Macaroon” in Scotland) is very different from the coconut haystack cookies found in the US or the almond meringue French Macarons.
The commercial version was famously popularized by Lee’s of Scotland. Legend has it that John J. Lees invented the bar by accident in 1931 when trying to make a chocolate fondant. Today, Lee’s and the Irish brand Caffrey’s are the two titans of the macaroon world.
Homemade versions, however, almost always use potato as the binder. The potato starch acts as a humectant, keeping the fondant soft and pliable without needing glucose syrup or stabilizers. It is a classic “waste not, want not” recipe, turning a leftover spud into a tray of luxury sweets.
Ingredients for Authentic Macaroon Bars
The beauty of this recipe lies in its simplicity. You only need four main ingredients.
| Ingredient | Notes | Quantity |
|---|---|---|
| Potato | Floury varieties like Maris Piper or King Edward work best. Avoid waxy potatoes. | 1 medium (150g) |
| Icing Sugar | Also known as powdered sugar or confectioners’ sugar. | 450g (plus extra) |
| Dark Chocolate | Use at least 70% cocoa solids to balance the extreme sweetness of the fondant. | 300g |
| Desiccated Coconut | Must be toasted for the authentic golden look and nutty flavor. | 200g |
| Vanilla Extract | Optional, but adds a lovely bakery aroma. | 1 tsp |
The Chocolate Choice: While kids might prefer milk chocolate, I strongly recommend dark chocolate. The fondant center is very sweet (it is mostly sugar!), and the bitterness of dark chocolate provides a necessary contrast, similar to Chocolate Biscuits
Equipment You Need
- Saucepan: For boiling the potato.
- Large Mixing Bowl: Or a stand mixer with a paddle attachment.
- Baking Tray: Lined with parchment paper.
- Frying Pan: For toasting the coconut.
- Heatproof Bowl: For melting chocolate over a pan of water.
How to Make Scottish Macaroon Bars (Step-by-Step)
This process is simple but requires patience, especially the drying stage. Do not rush the drying, or your bars will collapse when dipped.
Step 1: Prepare the Potato Base
Peel and dice your potato. Boil it in unsalted water until it is completely tender. Drain it thoroughly and return it to the hot pan for a few minutes to steam dry—we want as little moisture as possible.
Mash the potato until it is perfectly smooth. Any lumps will remain in your fondant, so beat it well! Allow it to cool completely.
Step 2: Make the Fondant
Place the cooled mashed potato in your mixing bowl. Gradually add the icing sugar, a cup at a time, mixing continuously. The potato will liquefy at first, which is normal fondant chemistry.
Keep adding sugar until the mixture stiffens into a firm, mouldable dough. Add the vanilla extract.
Step 3: Shape and Dry
Dust your hands with icing sugar. Take chunks of the fondant and shape them into rectangular bars, roughly 3 inches long and 1 inch thick. You can also make balls if you prefer.
Place them on a parchment-lined tray.
- Crucial Step: You must let these bars dry out. You can freeze them for 1 hour to firm up quickly, or ideally, leave them uncovered at room temperature overnight to form a crust.
Step 4: Toast the Coconut
While the bars are chilling, place your desiccated coconut in a dry frying pan over medium heat. Stir constantly—do not walk away! It will turn from white to golden brown very quickly. Once golden, pour it immediately into a shallow dish to stop the cooking.
Step 5: The Chocolate Dip
Melt your dark chocolate in a heatproof bowl set over a pan of simmering water. Do not let the bowl touch the water. Stir until glossy and smooth.
Take a chilled fondant bar and dip it into the chocolate. A fork is the best tool for this; sit the bar on the fork tines to let excess chocolate drip off.
Step 6: The Coconut Roll
Immediately drop the chocolate-coated bar into the toasted coconut. Roll it around until it is fully covered. Place it back on the tray to set. Repeat with all bars.
Ultimate Macaroon Bar Recipe: Better Than Lee’s (Potato!)
Ingredients
Method
- 1. Peel and dice the potato. Boil it in water until completely tender. Drain well and let it steam dry for 5 minutes.
- 2. Mash the potato until perfectly smooth. It is critical to have zero lumps. Allow it to cool completely.
- 3. In a large mixing bowl (or stand mixer), gradually add the icing sugar to the cooled mashed potato. Add the vanilla extract.
- 4. Mix until you have a stiff, white fondant dough. If it is too sticky, add more sugar.
- 5. Dust a baking tray with icing sugar or line with parchment paper. Shape the fondant into rectangular bars (approx. 3 inches long).
- 6. Place the bars in the freezer for 1 hour to firm up (or leave to dry at room temperature overnight to form a crust).
- 7. Toast the desiccated coconut in a dry frying pan over medium heat, stirring constantly until golden brown. Pour into a shallow dish to cool.
- 8. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water (bain-marie).
- 9. Dip each chilled fondant bar into the melted chocolate, ensuring it is fully coated.
- 10. Immediately roll the chocolate-coated bar in the toasted coconut.
- 11. Place on a tray to set. Store in an airtight container for up to 1 week.
Notes
Troubleshooting Your Macaroons
- Mixture too sticky? Add more icing sugar. The water content of potatoes varies, so you may need more sugar than the recipe states.
- Fondant melting in the chocolate? Your chocolate is too hot, or your bars weren’t chilled enough. Ensure the bars are frozen or fully crusted before dipping.
- Chocolate sliding off? Again, this is usually due to moisture. Ensure the fondant bars are dry on the surface before dipping.
Recipe Variations
While the classic vanilla fondant is traditional, you can experiment with flavors just like you would with Mars Bar Rice Krispie Squares.
- Chocolate Orange: Add zest of an orange and extract to the fondant.
- Mint: A drop of peppermint extract makes a “Mint Cream” bar.
- Raspberry: Use a little freeze-dried raspberry powder in the fondant for a pink hue and tart flavor.
Serving and Storage
These bars are essentially pure sugar, so they have an excellent shelf life. They are perfect for gifting, much like Empire Biscuits.
- Storage: Keep in an airtight container at cool room temperature for up to 1 week.
- Freezing: You can freeze the bare fondant bars, but I don’t recommend freezing the finished chocolate-coated bars as the chocolate may bloom.
- Serving: Serve with a strong cup of tea or coffee to cut through the sweetness.
Frequently Asked Questions
Is a Macaroon Bar the same as a Macaron?
No. A Macaron is a French almond meringue cookie. A Macaroon Bar (specifically the Scottish version) is a potato fondant bar coated in chocolate and coconut. See more about Scottish Macaroon History.
Why use potato in a sweet recipe?
The potato acts as a neutral binder and humectant. It creates a smooth, melt-in-the-mouth texture that is less brittle than a pure sugar fondant. You typically cannot taste the potato at all!
Are these Gluten-Free?
Yes! The ingredients (potato, sugar, coconut) are naturally gluten-free. Just ensure your chocolate and vanilla extract are certified gluten-free. They are a great alternative to flour-based treats like Malted Milk Biscuits.
Can I use sweet potatoes?
Technically yes, but it will change the flavor and color significantly. The traditional snowy white look requires white potatoes.
Can I buy these in shops?
Yes, Lee’s and Caffrey’s are the main brands available in UK supermarkets. However, the homemade version is fresher and lacks the preservatives of the commercial bars.
Meet Evelyn, A Lifetime of Flavour, Shared with You!
Meet Evelyn, A Lifetime of Flavour, Shared with You! I still remember the first time my grandmother told me she was putting potato in the sweets. I thought she was pulling my leg! But one bite of that creamy, coconutty bar silenced me. It’s a bit of kitchen magic—turning a humble spud into confectionery gold. I make these every Christmas now, and they vanish faster than my Banoffee Pie!
