Scottish Macaroon bar

(I wanted this recipe to be vague, and for good reason, but posting a recipe require quantities…just don’t rely heavily on the above. The problem is that the quantity of most of the ingredients depends entirely on the size of potato used. Use a small potato. Definitely not one larger than an egg and slightly smaller if possible. Likewise the amount of people it will serve depends on the size of the potato! Have at least 500 grams of confectioner’s sugar on hand and 2 cups of desiccated coconut and you should be fine…3 bars chocolate is about right.)

Boil up your potato until soft and then mash it until smooth. When still hot start mixing in the sifted icing sugar/confectioner’s sugar. Keep adding sugar until it forms a very thick icing, almost the consistency of a dough (it should hold its shape).

Take this mix and shape it into a long oblong shape (or two if you failed to heed the warning to use a small potato). Sit it on some greaseproof paper and allow it to dry out. It will need to be turned a couple of times to evenly dry the surface. Once dried slice them and then let the slices sit for a while to allow them to dry out.

Once the dough slices are hard, melt chocolate and dip the slices in it and then dip in dessicated coconut (either toasted or as it is). You should, by this point, be making quite a mess.

Allow chocolate to harden.

Eat.

Marvel at how much your teeth ache.