Around two tablespoons of leftover mashed potato, cooled
450g icing sugar
250g dark chocolate
100g desiccated coconut
Make sure your mash is smooth, with no lumps, then add the icing sugar gradually, mixing it in as you go.
Keep adding the icing sugar until your potato mix becomes a thick paste.
Roll out the mixture into individually sized oblongs, and place on a greaseproof-lined tray. Transfer to the freezer and leave to set for about an hour.
For the coating, melt your chocolate in a heatproof bowl over a pan of boiling water.
Roast half of the coconut by spreading out on a baking sheet in a pre-heated oven for about 3 minutes or until starting to turn golden. Transfer to a bowl and add the untoasted coconut.
Take your macaroons out of the freezer, then dip them into the chocolate, roll in coconut, and place back on the greaseproof paper to dry.