Scottish Macaroon Candy

For the Kirkin' of the Tartans this October, I also made Scottish Macaroon Candy.

Ingredients:

4 ounces potato, boiled, peeled and mashed (about 1 small potato)
16 ounces powdered sugar (more or less as needed)
2-3 drops vanilla extract
10 to 12 ounces semi sweet chocolate chips
4 ounces shredded sweetened coconut

Instructions:

1. Line a large cookie sheet (which will fit into your freezer) with parchment paper.
2. Place cooled mashed potato in a bowl and add in powdered sugar, 1/2 cup or so  at a time. Use a spoon or a hand mixer - it will get very wet and gloppy.
3. Add the vanilla extract part way through.
4. Continue adding the sugar and mixing well, and it will eventually develop a fondant-like texture. 
5. Continue adding sugar until you have added it all in - it may come together so you can roll a ball of it in your hands and it is only slightly sticky. Or it may seem very stick.
6. Shape or spread sugar/potato mix into a rectangle on the cookier sheet and place in the freezer for about 4 hours or longer. (Spread dough to about 1/4” thick or thicker so it is easier to coat in chocolate.)
7. Toast 1/2 of the coconut, by placing it on a different baking sheet in a preheated 300 ºF oven for about 5 minutes. Stir the coconut and continue to bake, stir, and monitor — it will brown quickly. 
8. Remove from the oven when golden brown; cool and mix with the other half of untoasted coconut and transfer to a plate for dipping. (The mix of brown and white coconut makes it pretty.)
9. Remove the pan the freezer. Cut into your preferred size (finger size or 1/2” x 2”).
10. Put back in the freezer until ready to dip. 
11. Melt the chocolate (gentle microwave or over hot water)
12. Place coconut in second bowl. 
13. Dip each fondant piece into the chocolate, and immediately roll in  the toasted coconut. Continue dipping, rolling, and laughing. *
14. Place pieces on a tray to set. Store in a sealed container in the refrigerator, eat within a week or so.

* Much laughing should occur - you will make a mess, and your hands will look messy. When you run out of coconut, continue to dip in the chocolate. If you made too long bars, snap them in half.
They taste like candy - let people try them to see if they can guess the secret ingredient - potatoes!

Lightly adapted from http://www.tartantastesintx.com/2012/02/scottish-recipes-scottish-macaroon-bars.html