If you’ve ever been to Disneyland, you’ve probably had one of their iconic Matterhorn macaroon treats! They’re coconut macaroon cookies shaped like the Disneyland Matterhorn mountain and topped with white chocolate to look like the snow. They are the best macaroon cookies I’ve personally ever tried with a crispy outside and a soft and chewy coconut inside.
And now with this copycat recipe, you can make them at home until you can get back to the parks!
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Disneyland Copycat Matterhorn Macaroon
I’ve been a Disneyland Magic Key (aka annual passholder) for the past seven years for one reason – to try and rank all of the best Disneyland food. I’ve been working my way through Disneyland copycat recipes of some of my favorites – churro toffee, tigger tails, and num num cookies to name a few – and it’s time for the famous Matterhorn macaroon you can get at Jolly Holiday Bakery in Disneyland Park.
I’ve had more of the coconut treats than I can count, probably only second to the raspberry rose macaron. And every time, I am impressed by how well the chewy coconut cookie pairs with the white chocolate topping. Must be that Disney magic!
I think these are a pretty close copycat so if you’ve had the ones at Jolly Holiday, I hope you love these just as much. And if you haven’t, you’re in for a sweet treat with these Disneyland macaroons!
Note!
These coconut macaroon cookies are not to be mistaken for their similarly named cookie cousins and delicate French sandwich cookie, macarons. No, these cookies are designed to hold a shape, like the Matterhorn mountain, and have a much denser texture, and they’re full of coconut flavor!
Why You’ll Love These Macaroons
- Themed treat – if you have Disney lovers in your life, they’ll love getting to enjoy one of the most popular Disneyland treats at home! Perfect for movie nights, Disney trip countdowns, and Disney themed birthday parties!
- Easy to make – while they look impressive once done, they’re surprisingly easy to make!
- Make them match your event – while I made mine into Matterhorn mountains, you could switch it up and make the coconut macaroon recipe into any shape you want to work for any upcoming event!
Ingredients in Matterhorn macaroons
Ingredient notes & Substitutions
- Shredded coconut – I like the sweetness of sweetened shredded coconut in these, but if you want to make them less sweet, you can use unsweetened. It’ll work the same – the flavor will just be less sweet.
- Candy melts – I used white candy melts to make melting and dipping easier, but you can also use Ghirardelli white chocolate melting wafers, they’re just more expensive. I do not recommend using regular white chocolate chips, they just don’t melt the same.
- Extracts – to get the perfect flavor, you need the combination of all three. But if you don’t have one or want to skip one, they’ll still taste okay, just not quite the same.
Required Tools
You’ll need a food processor for this recipe. If you don’t have one, I have this one and love it! The food processor is essential for crushing the coconut and then mixing the cookie dough together!
How to make matterhorn Macaroons
Making the macaroons will be a two step process – making the macaroon cookies first and then dipping them in the white chocolate. I’ve included an outline below, and you can find more details in the recipe card at the bottom of this post.
Make the coconut macaroon cookie dough
- Preheat the oven to 325 degrees and line a baking sheet with a piece of parchment paper.
- Place the coconut in the food processor and process on high speed until it’s fine, kind of like Oreo crumbs.
- In a large mixing bowl, combine the flour, salt, and extracts.
- Fold the coconut into the flour mixture, mixing until it’s all combined well.
- Gently form the macaroon dough into the shape of Matterhorn mountains and place on top of the parchment paper lined baking sheet.
Bake the matterhorn Macaroons
- Bake in the preheated oven for 12-15 minutes, until bottom edges are golden brown.
- Remove and let cool on the baking sheet for five minutes, then let cool completely on a cooling rack while you prep the white chocolate.
Top the Mountains with Chocolate
- Measure out 1/4 of the candy melts and chop or crush them into small pieces, then set aside.
- Pour the remaining candy melts into a microwave safe bowl and microwave on high for 30 seconds, then stir. Microwave again for 20 seconds, and stir again. Continue doing this until they’re completely smooth.
- Dip the top of the cooled cookies in the chocolate, place back on the cooling rack, and sprinkle with crushed candy melts.
- Repeat until all of the macaroons are dipped, then let them set for 15-20 minutes before eating.
Once they’ve completely set, they’re ready to eat! Serve with any of your other favorite Disney copycat recipes or enjoy them on their own!
make them your own!
While this is obviously intended to be a Disneyland copycat recipe, you can make these cookies work for any occasion by shaping the cookies into whatever shape you want. Imagine making them into Christmas trees with green icing, hearts for Valentine’s Day, letters, and so on. They really can work for any event!
How to store macaroons
Store any leftover macaroons in an airtight container at room temperature for up to three days. If you don’t eat them all, you can freeze in a freezer-safe container for up to three months.
Helpful Tips
To get the wonderfully chewy texture be careful not to over-mix the dough. This recipe is just meant to be mixed until combined.
Don’t over-work the dough while you’re shaping them into mountains. The mountains don’t have to be perfect, just get a general mountain shape and let it go. Handling the dough too much can ruin your cookies.
Don’t melt the candy melts too soon, you really want the cookies to be completely cooled before dipping.
If your candy melts harden, simply put the bowl back in the microwave again to melt.
Try them with different types of chocolate. While they may not look like snow capped Matterhorn mountains, dark chocolate dipped coconut macaroons are my personal favorite!
Recipe FAQs
Are my macaroons supposed to be crunchy or chewy?
These macaroons are supposed to be crunchy on the outside with a chewy texture on the inside.
Should homemade coconut macaroons be refrigerated?
These homemade coconut macaroons don’t have to be refrigerated but should be kept in an airtight container at room temperature.
Why did my coconut macaroons spread?
If your coconut macaroons spread it’s an issue with the butter and sugar consistency. Try placing your macaroon mixture in the fridge for ten minutes before baking next time.
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Matterhorn Macaroon Disneyland Copycat Recipe
Ingredients
- 1 cup sweetened shredded coconut
- 2 cups flour
- ½ cup sugar
- ¼ tsp salt
- ¼ tsp vanilla extract
- ¼ tsp almond extract
- ¼ tsp coconut extract
- 1 cup butter softened
- 1 cup white chocolate candy melts divided
Instructions
- Preheat the oven to 325 degrees and line a baking sheet with a piece of parchment paper.
- Place the coconut in the food processor and process on high speed until it’s fine, kind of like crumbs.1 cup sweetened shredded coconut
- In a large mixing bowl, combine the flour, sugar, salt, and extracts.2 cups flour, 1/2 cup sugar, 1/4 tsp salt, 1/4 tsp vanilla extract, 1/4 tsp almond extract, 1/4 tsp coconut extract, 1 cup butter
- Fold the coconut into the flour mixture, mixing until it’s all combined well.
- Gently form the macaroon dough into the shape of Matterhorn mountains and place on top of the parchment paper lined baking sheet.
- Bake in the preheated oven for 12-15 minutes, until bottom edges are golden brown.
- Remove and let cool on the baking sheet for five minutes, then let cool completely on a cooling rack while you prep the white chocolate.
- Chop 1/4 cup of the white chocolate candy melts into small pieces. Set aside for topping later.1 cup white chocolate candy melts
- Pour the remaining candy melts into a microwave safe bowl and microwave on high for 30 seconds, then stir. Microwave again for 20 seconds, and stir again. Continue doing this until they’re completely smooth.1 cup white chocolate candy melts
- Dip the top of the cooled cookies in the chocolate, place back on the cooling rack, and sprinkle with crushed candy melts.
- Repeat until all of the macaroons are dipped, then let them set for 15-20 minutes before eating.
Tips & Notes:
- Shredded coconut – I like the sweetness of sweetened shredded coconut in these, but if you want to make them less sweet, you can use unsweetened. It’ll work the same – the flavor will just be less sweet.
- Candy melts – I used white candy melts to make melting and dipping easier, but you can also use Ghirardelli white chocolate melting wafers, they’re just more expensive. I do not recommend using regular white chocolate chips, they just don’t melt the same.
- Extracts – to get the perfect flavor, you need the combination of all three. But if you don’t have one or want to skip one, they’ll still taste okay, just not quite the same.
Nutrition Info
More Disney Copycat Recipes
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