Copycat Disneyland Matterhorn Macaroons: Who doesn’t love a trip to Disneyland? From the iconic rides to the magical atmosphere, the happiest place on Earth is a dream destination for many. And of course, no visit is complete without indulging in some of the park’s famous treats. One particular dessert has captured the hearts (and taste buds) of visitors: the Matterhorn Macaroon. But did you know that this delectable confection has a mysterious copycat counterpart? In this post, you’ll learn how to make one of your favorite treats, copycat Disneyland Matterhorn Macaroons. Get ready to satisfy your sweet tooth and discover the magical allure of these mouthwatering treats.

Aside from the snow-capped Matterhorn Mountain ride being one of the most iconic rides, did you know it was inspired by Walt while he was vacationing in Switzerland (the real Matterhorn). He quickly grabbed a postcard of the mountain from a souvenir stand and sent it back to imagineer Vic Greene with the message, “Vic, Build This.” The ride opened at the Disneyland Resort on June 14, 1959…..and now you know. ♥

How to Make Copycat Disneyland Matterhorn Macaroons

JOLLY HOLIDAY MACAROONS INGREDIENT LIST (full printable recipe below in recipe card)

2 cups sweetened flake shredded coconut
1 cup granulated sugar
1 cup all-purpose flour
¼ teaspoon salt
4 large egg whites
2 teaspoons vanilla extract
½ teaspoon almond extract
1½ cups White chocolate or white candy melts, divided

Place coconut in a food processor and grind until the shreds of coconut are cut into small bits.
In a medium saucepan, mix coconut, sugar, flour, salt, egg whites, vanilla and almond extracts until combined.
On medium low heat cook the egg mixture (continuously stirring) until egg white turn from translucent to opaque and the mixture thickens (about 5 to 8 minutes).
Transfer dough to a bowl and let cool (about 30 minutes) until it is easy to handle.
Preheat oven to 350°.

Line a cookie sheet with parchment paper; draw circle on a piece of parchment paper one inch and three eights wide (I used a pipping tip), turn paper over.
The batter is sticky so have a small bowl of water handy for dipping your fingers into.
Fill a ice cream scoop, level (about 2 tablespoons), release into your hand, place on the circle that is drawn on the parchment paper and mold into a mountain shape, making sure the bottom of the cookie stays within the circle.
Turn the oven down to 325°; bake 28 to 30 minutes or until puffed and golden brown.
Cool completely on a wire rack.

Place 1 cup white chocolate or candy melts in a microwave safe bowl; melt candy melts or white chocolate (about 1 minute).
Finely chop the remaining ½ cup of white chocolate or candy melts; set aside.
Dip the top quarter of the cookie into the melted candy.

Place back onto the parchment paper to the tops of your Matterhorns, sprinkle with the chopped white chocolate or candy. TIP: For extra crunch and sparkle, while the candy is still wet add white sugar sprinkles or decorators sugar.

How to Store Regular Macaroons

Is a Macaroon and Macaron the same thing?

Macarons and Macaroons may have similar sounding names, but these two cookies couldn’t be more different when it comes to taste and technique. A macaron is a sandwich-like cookie that’s filled with jam, ganache, or buttercream. A macaroon is a drop cookie made using shredded coconut.

MORE DISNEYLAND COPYCAT RECIPES FOR YOU TO ENJOY AT HOME

Copycat Disneyland Matterhorn Macaroons

Yield: Makes 10 Matterhorn Macaroons

Follow my simple steps and recreate your favorite Disneyland treat.

Ingredients

2 cups sweetened flake coconut
1 cup granulated sugar
1 cup all-purpose flour
¼ teaspoon salt
4 large egg whites
2 teaspoons vanilla extract
½ teaspoon almond extract
1½ cups White chocolate or candy melts, divided

Instructions

Place coconut in a food processor and grind until the shreds of coconut are cut into small bits.
In a medium saucepan, mix coconut, sugar, flour, salt, egg whites, vanilla and almond extracts until combined.
On medium low heat cook the egg mixture (continuously stirring) until egg white turn from translucent to opaque and the mixture thickens (about 5 to 8 minutes).
Transfer dough to a bowl and let cool (about 30 minutes) until it is easy to handle.
Preheat oven to 350°.
Line a cookie sheet with parchment paper; draw circle on a piece of parchment paper one inch and three eights wide (I used a pipping tip), turn paper over.
The batter is sticky so have a small bowl of water handy for dipping your fingers into.
Fill a ice cream scoop, level (about 2 tablespoons), release into your hand, place on the circle that is drawn on the parchment paper and mold into a mountain shape, making sure the bottom of the cookie stays within the circle.
Turn the oven down to 325°; bake 28 to 30 minutes or until puffed and lightly brown.
Cool completely on a wire rack.
Place 1 cup white chocolate or candy melts in a microwave safe bowl; heat until melted (about 1 minute).
Finely chop the remaining ½ cup of white chocolate or candy melts; set aside.
Dip the top quarter of the cookie into the melted candy; place back onto the parchment paper and sprinkle with the chopped white chocolate or candy.

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Copycat Disneyland Matterhorn Macaroons