Macaroon bars

Here is a recipe for vegan macaroon bars courtesy of Joyce Bryce a fabulous cook who braved the cold of Edinburgh' streets to sell her macaroon bars (and amaretto truffles) outside the Christmas fayre. For those who were there and enjoyed them she has very kindly given me the secret family recipe. For those that weren't there then make them! Now two final things. Firstly they are Scottish macaroons and are very different to the biscuity type of macroon and secondly don't be afraid of the ingredients!

1 potato (since posting this I have been trying out the recipe and I would like to say that despite any disbelief you may have just use a small potato otherwise youwill run out of icing sugar before a fondant is achieved.)
Icing sugar, seived (lots of it! I was amazed how much sugar was involved, and it must be icing sugar)
Dark Chocolate Probably about a bar...it really ends up depending on the size of potato you use!!
Dessicated coconut

1)Cook the potato until soft and mash it.
2)The Sieved icing sugar is added to the hot potato until the mixture resembles fondant icing. This should be very thick, almost like a dough. It needs to hold its shape when drying out
3)You then take about approx.75g and you roll it in a ball. Form an oblong and lay on greaseproof paper to dry out overnight. Turn it a few times to evenly dry it out. (When i made these I sliced it and then dried the slices out too)
4)When dry they can be covered in chocolate.
5)Melt vegan chocolate in a bowl over boiled water. Cover in chocolate and roll in desiccated coconut or toasted coconut. Place on greaseproof paper to set.