If you’re looking for a Scottish dish to make for Burns night other than haggis*, these are very good – nothing like the English item of the same name and containing the somewhat surprising ingredient of potato (undetectable, is lovely fondant).
Basically you boil a small peeled potato, mash it and mix in as much icing sugar as it can take, which will be a lot. Roll out the fondant, cut into rectangles and leave to dry out for a few hours. Coat in melted chocolate, dip in dessicated coconut, toasted or not, and let set. There is a more detailed write up by Cat over on Modern Housewife
other Scottish recipes on site include cranachan (traditional pud at Burns suppers), Balmoral pie, skirlie, bradies and mince with dumplings and here’s a previous Burns night posting from 2008 complete with haggis, poetry and music.
*note: do not serve the macaroons with neeps and tatties
update: toasted coconut and it stuck fairly well – they were just not right without it!