Disneyland Recipe: Matterhorn Macaroons

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

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. :-)

Disneyland Recipe: Matterhorn Macaroons

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

Comments

  1. Christina Holzberger says

    *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

  2. @rossiohana says

    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!

  3. says

    This looks AMAZING!! I can’t wait to make this with my nephew. I already know he’s going to love it. Thank you!

  4. Sarah says

    It’s a delicious cookie, but it’s a coconut shortbread. It tastes nothing like a matterhorn macaroon. Not a good copycat at all.

  5. Mary Jo says

    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.

  6. Julie says

    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.

  7. Naughty Nate Thinks says

    This lady has no idea how to make macaroons.. avoid this recipe.

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