Begin by toasting half of your desiccated coconut in a dry pan over medium heat for about 3-5 minutes, stirring frequently until golden brown. Once toasted, combine it with the untoasted coconut in a bowl and set aside, allowing the coconut blend to cool slightly as you continue with the recipe.

Take one medium floury potato, peel it, and steam it until completely tender, which should take roughly 20 minutes. Once cooked, mash the potato until smooth and creamy, then gradually mix in icing sugar. Continue until the mixture becomes thick and holds its shape, resembling a soft dough.

Divide the potato mixture into portions, aiming for about 30-35 grams each. Roll each portion into a ball, then flatten it slightly to form a disk. Arrange the shaped macaroons on a lined baking tray, ensuring they are spaced apart for easy handling later.

Place the tray with your macaroons in the freezer and chill them for approximately 45 minutes. Once they feel firm to the touch, it’s time to remove them from the freezer, ensuring they hold their shape while you prepare for the coating.

In a microwavable bowl, add your chosen chocolate (dark or milk), breaking it into small pieces for even melting. Heat the chocolate in the microwave, stirring every 30 seconds, until completely smooth, which usually takes about 1-2 minutes total.

Take each chilled macaroon and dip it fully into the melted chocolate, allowing any excess to drip off. Once coated, roll the macaroon in the coconut mixture until evenly covered. Place each finished macaroon back onto the lined baking tray, ensuring they don’t touch.

Return the coated macaroons to the freezer for an additional 10 minutes, which helps the chocolate coating to set firmly.

Finally, transfer your beautifully made Scottish Macaroons into an airtight container and keep them stored in the refrigerator for up to 7-10 days.