Matterhorn Macaroon Disneyland Copycat Recipe

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Matterhorn Macaroon Disneyland Copycat Recipe

Copycat Matterhorn macaroon cookies shaped like the Disneyland Matterhorn mountain and topped with white chocolate to look like the snow.

Prep Time10

Cook Time15

cool time20

Total Time45

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 323kcal

Author: Britni Vigil

Equipment

Food processor

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.

Notes

Ingredient 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.

Tips:

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.

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!

Nutrition