Shetland Macaroons

Ingredients

• 100g Cooked Shetland Tatties - mashed until no lumps!
• 400g Icing Sugar
• 200g Dark Chocolate
• 150g Desiccated Coconut

Method

1. Make sure tatties are lump free and cold.
2. Add icing sugar and mix until they form a workable paste.
3. Form serving size shapes - I did balls, then flattened.
4. Set in fridge for an hour.
5. Melt chocolate and dip macaroons into it to cover - then dip in coconut (this is a messy job!)
6. Return to fridge for an hour or so to harden up!