Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vickys scottish chocolate macaroon bars, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF is something that I’ve loved my entire life. They’re nice and they look wonderful.

Scottish Macaroon Bars - NO BAKE recipe! These traditional Scottish chocolate & toasted coconut covered sweet delights are so quick and easy to make and. Healthy chocolate peanut butter no bake cookies recipe made with maple syrup, cacao powder, coconut oil, and other healthy ingredients.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook vickys scottish chocolate macaroon bars, gf df ef sf nf using 4 ingredients and 12 steps. Here is how you can achieve it.

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

1. Make ready 120 grams cold mashed potatoes
2. Get 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

The Scottish macaroon bar is something of tooth-aching sweetness. It has a snowy-white intensely sugary interior that has been dipped in chocolate and then rolled in toasted coconut. This is probably as bad as sweets can get (and a dentist's worst nightmare) but. Chickpeas are one of those pantry staples that I almost always have on hand.

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

If you don't have a can or two lurking in a cabinet somewhere, add it to your grocery list immediately. The more traditional Scottish macaroon bar recipe would have used potatoes, icing sugar, melted chocolate and toasted desiccated The book A Cook's Tour of Scotland by Sue Lawrence has a traditional macaroon bars recipe using potatoes, icing sugar, chocolate. Here is the last Macaroon recipe. Scottish Macaroon Bars These are a traditional Scottish sweet. They use up left over mashed potatoes.

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