Coconut Macaroon Bars

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Preparation info

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

This recipe was given to me by the Berkeley Court Hotel in Dublin.


  • 3 oz (75 g) mashed potatoes
  • 5 oz (150 g) cooking chocolate
  • 12 oz (350 g) icing sugar
  • 3 oz (75 g) desiccated coconut


Place half the chocolate in a bowl over a pan of hot water and melt. Grease a shallow baking tin (8 x 6 inches) and coat the base with the melted chocolate. Leave aside to set.

Gradually work the icing sugar and coconut into the cold potato. Beat for 3–4 minutes. Press this mixture into the tin and flatten with a palette knife. Melt the remaining half of the chocolate and pour over the mixture. Once the chocolate has set, cut into little squares.

For a long time after its introduction into Europe, the potato was considered with suspicion. This was because it is a solanaceous plant like belladonna and henbane and it was from these that the Borgias used to make their poisons.

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