Today, we are heading back to Disneyland for some inspiration in the kitchen!
I recently stumbled upon this brilliant recipe by Rumbly Tumbly. While my attention perked up as soon as I saw a recipe for one of my favorite Disneyland Treats, the Matterhorn Macaroon, I was even more excited to see that one of my DFB posts had inspired the author to try her hand at recreating the treats in the first place!
Disneyland’s Matterhorn Macaroon
Shannon’s version looks so much like the original and sounds so chewy, moist and delicious. I’m definitely inspired to try my own hand at these giant treats!
Matterhorn Macaroons
Inspired by the Original Treat at Disneyland
Makes 12 Macaroons
Ingredients:
1 cup room temperature butter
1/2 cup granulated sugar
1/4 tsp vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon coconut extract
1 cup sweetened, shredded coconut – see note below for how to prepare coconut
2 cups all purpose flour
1/4 teaspoon salt
1 bag of Wilton Bright White Candy melts
decorators sugar for sprinkling
Instructions:
1. Preheat oven to 325°. Get out an ungreased baking sheet
2. Cream together your butter and sugar until light and fluffy. Add salt, extracts, and flour and mix until just combined. Add one cup of coconut (processed in the food processor as described below) and fold in gently.
3. Form into 12 matterhorn mounds and bake until lightly golden around the edges (around 15 minutes.)
4. Remove from oven and cool completely. Melt candy melts as directed on package and dip the tops of your matterhorns in. Sprinkle with decorators sugar.
That’s it! It sounds so simple and delicious, don’t you think? I’m in! After all, it’s great to have a few treat tricks up my sleeve to tide me over between Disneyland adventures. 🙂
Will you be trying your hand at this tribute recipe to Matterhorn Macaroons? Let us know what you think in comments below!
Recipe Credit: RumblyTumbly.com
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YUMMMMMMMMMMMMMMMM. i am so making these soon! thanks for the post, AJ!
These look SO delicious! Can’t wait to try them! 🙂 Thanks for posting!
*How to prepare your coconut: Place a couple of cups of shredded, sweetened coconut into a food processor or blender and pulse until it is very fine. Use one packed cup of the very fine mixture in this recipe.
^^^ taken from RumblyTumbly.com this is the NOTE of how to prepare the coconut
OMG… awesome. Last time I was in DL, i asked for this recipe in City Hall and they did not have it. This is the best!
This looks AMAZING!! I can’t wait to make this with my nephew. I already know he’s going to love it. Thank you!
It’s a delicious cookie, but it’s a coconut shortbread. It tastes nothing like a matterhorn macaroon. Not a good copycat at all.
I agree with Sarah. I made these tonight and definitely not the same as Matterhorn Macaroons. They flattened out in the oven like a shortbread and tasted like a shortbread. I’m thinking there’s not enough coconut in them for one.
Sarah hit it on the head, mine were more like Matterhorn puddles. They baked down mostly flat and were “flour-y” tasting. I will have to fiddle with this to see how to make it more like the actual Macaroons.
I ended up dipping the bottoms in the white chocolate, tinted green, and then rolled in red sugar crystals and have a very pretty coconut shortbread Christmas cookie.
I found that hand forming is best if anyone has a better way i’d like to know
yes I’m with you real “flour-y” less flour more coconut i made 3 dozen for my first try
This lady has no idea how to make macaroons.. avoid this recipe.
After reading the other comments, I made a few changes. Usually if a dough flattens, chilling it before baking helps. I did that and they kept their shape. I also made sure I firmly packed the coconut as directed and I feel like the flavor was good. Mine took longer to bake, I wanted the golden brown color so I baked them 20 minutes. I will definitely make these again, they were a Christmas hit.