I know I share a lot of Disney content and today is no exception. If you surf Instagram you will find all kinds of fun Disney food and one of the most iconic rides at Disneyland is the Matterhorn. I first rode the Matterhorn when I was about 8 years old and I loved it and still do! Well at the Jolly Holiday Bakery in Disneyland there is this little treat that pays homage to the wonderful Matterhorn. It is the Matterhorn Macaroon! Today I have an easy and delicious recipe for you!
I have to tell you it took me three batches of this delicious treat before I could perfect it! The first batch bombed so bad I threw them away. The second batch worked really well but I got anxious and pulled them out of the oven way too early so they did not have the pretty brown edges and bottom that is found on the Matterhorn Macaroon. But the third batch was a hit! I had to make them perfect. I upped the oven temp and baked them just a bit longer. The Matterhorn Macaroons turned out so beautiful. I almost didn’t want to dip them in the melted candy.
Now lets chat about the taste. O.M.Goodness! Yes that’s right the flavor of these macaroons is so so good. These are not really a true macaroon they are a combination of a macaroon and a butter cookie. They are egg free and have no leavening agent in them so they do not rise. The combination of the butter, flour and coconut give this cookie a great texture and flavor. Honestly I wanted to eat them all even without being dipped in candy.
One tip is you need to chill the dough for at least an hour. I separated the dough then placed it on 2 pieces of plastic wrap, formed it into rectangles (4″x5″) about an inch thick. Wrapped them up tightly and placed in the fridge. I ran some errands and the dough was nice and cold when I got home. I cut each piece of dough horizontally in the middle and then into 8 equal rectangles. So you will get 16 cookies from this recipe. If you don’t want that many this recipe can be cut in half.
While the dough is still cold carefully shape into Matterhorns with your fingers! I just made sure not to make them too high just about 2 and a half inches tall. Of course I wanted them to look like mountains so you don’t have to be exact. Now they are not as tall as the ones at Disneyland but they are sure close! Then dipping them in the melted candy and sprinkling with the chopped candy was all I had left to do!
Save RecipeIngredients
- 1 cup softened butter
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon coconut extract
- 1 1/4 cup packed sweetened coconut*(as prepared below)
- 2 1/2 cups flour
- 1/4 teaspoon salt
- 4 oz melted white candy melts
- 1/4 cup finely chopped white candy melts
Instructions
Preheat oven to 325°.
Cream together 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.
Chill dough for at least an hour. This will help when forming your Matterhorns.
On an ungreased cookie sheet form dough into 16 Matterhorn mounds.Bake until lightly golden around the edges (around 15-18 minutes.)See tips in blog post.
Remove from oven and cool completely. Melt candy melts in 30 second intervals until melted. Dip tops of your Matterhorn cookies about halfway in the melted candy melts. Gently shake off excess melted candy. Place back on cookie sheet. Allow candy to harden for about 3 mins but do not let it get completely hard before sprinkling with chopped candy melts.
*Place 1 1/2 cups of shredded, sweetened coconut into a food processor or blender and pulse until it is very fine.
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