Chocolate Coated Potato Macaroon

print recipe

Ok hear me out…these chocolate coated potato macaroon bites are pretty damn good. And it just goes to show that you can do absolutely anything, and I mean anything, with a spud! If the home of the battered Mars Bars rates these, then you know it’s a winner. Thank you Scotland. I’ll be visiting hopefully very soon.

I’m sorry can we get back to the chocolate and potato part?

YAAAAS BABY. it just works. Tbh I’d say that about anything paired with a potato, but these are truly tasty.

If you didn’t already gather, this recipe originated in Scotland. You’d be excused for thinking these were lil cutesy chocolate truffles, which they kinda are, apart from their secret (and delicious) secret ingredient is leftover mash. An absolutely ingenious way of preventing any mashed potato going to waste. We don’t do waste here. The reason potato is used is because it has a delicate and smooth texture that blends beautifully with the icing sugar to create a malleable truffle-like consistency – ideal for dunking in chocolate and toasted coconut flakes. I like to shape mine into little flying saucers type things but these could be made into balls, long bars or whatever else you might like.

These would also be great to make with children/toddlers as the process is fun and a tad messy but you do end up with a delicious snack after all that hard work. AND added bonus, you only need four ingredients and no extensive baking skills are required.

Side note – If for some reason you decide to create a three course potato menu (which would be genius btw), get this tasty treat on your plate or serve with your tea and coffee for afters. For more potato inspired desserts because I obvs have more, check out my potato donuts. I love potato puds so much I even have a custard spudnut recipe featured in my cookbook.

What other desserts can I give a spuddy twist?! I’m yet to make a potato based dessert that I haven’t approved of, so throw em at me. I WANT MORE.


metric imperial
  • 1 tbsp old mashed potato (not too old, obvs)
  • 1 tbsp old mashed potato (not too old, obvs)
  • Enough icing sugar to get it to a thick, mouldable texture (this differs for each potato amount)
  • Enough icing sugar to get it to a thick, mouldable texture (this differs for each potato amount)
  • 3 1/2oz melted dark chocolate
  • 100g melted dark chocolate
  • 2oz toasted desiccated coconut
  • 50g toasted desiccated coconut


  1. Mix the leftover mash with the icing sugar.
  2. Once combined, mould into balls or roll out in whatever shapes you fancy.
  3. Set in the fridge for around an hour. You need the balls to be rigid enough to hold their shape when dunked into the chocolate.
  4. Melt the dark chocolate.
  5. While the chocolate is melting, toast the coconut in the oven at 170°C/375°F/Gas Mark 5 for 5-7 mins.
  6. Once the macaroons are set, dip them in the melted chocolate and sprinkle with the toasted coconut.
  7. Leave the chocolate to set and enjoy!