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Macaroon Balls Veg CD Confectionary Scottish 45mins plus setting
Makes 30-40 Cold Vegetarian Vegetables Sweets Scotland British Europe Gluten Wheat free Eggless
Ingredients
1. Boil potatoes in water for about 20 minutes or until soft.
2. Drain well then return to the pan and mash until totally smooth: ensure there are no lumps.
3. Sieve in the icing sugar a little at a time stirring with a fork incorporating the sugar into the mixture as you go. Continue until the mixture is so stiff you can no longer pass the fork through with ease. The mixture should now be quite doughy. Place in the fridge while you prepare the chocolate.
4. Break the chocolate into pieces and place in a heatproof bowl. Place the bowl over a pan of very hot water and stir to melt.
5. Remove the potato mixture from fridge then using a soup spoon form the mixture into balls by rolling between palms.
6. Roll the balls in the chocolate and then roll in toasted coconut to coat on all sides. Place into little cake cases and refrigerate for 30mins until set.
Isabella comments: Tastes even better if you can wait until next day. (this end task may be hard to attain). The more sugar you add the harder the centre of the sweetie although I prefer it to be quite creamy. My granny was a baker by trade and taught me tons of recipes (including this one).
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