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Matterhorn Macaroons

  • Author: Elana Lepkowski
  • Prep Time: 5 minutes
  • Cooling Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6-8 macaroons 1x
  • Category: dessert
  • Method: baking
  • Cuisine: American


A mountain of crispy, chewy, sweet coconut macaroons await your taste buds with this Disneyland-inspired treat!


  • 3 cups (300g) desiccated coconut (finely shredded), unsweetened
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp rice flour (brown or white)
  • 3/4 cup (250g) sweetened condensed milk
  • 2 egg whites, from large eggs
  • pinch of salt
  • 1/23/4 cup white chocolate


  1. In a mixing bowl, combine the coconut, sugar, and rice flour. Whisk to combine, and then pour the sweetened condensed milk over the top. Mix to combine.
  2. In a clean mixing bowl, pour in the egg white and the pinch of salt. Whip until stiff peaks are reached.
  3. Gently fold in the whipped egg whites into the coconut mixture. Refrigerate for 30 minutes.
  4. Preheat the oven to 300°f. Line a sheet pan with parchment and set aside.
  5. After your mixture has chilled, evenly scoop out 6-8 portions of the mixture. Form each scoop into your mountain, using your fingers to make indentations. The mixture will settle slightly as it bakes, so make the mountain a bit on the skinny side. Flatten the bottoms to stand on the sheet pan.
  6. Bake for 28-30 minutes, until top and bottom edges are golden.
  7. Remove the tray from the oven and allow the macaroons to cool on the pan.
  8. Once the macaroons are cool, melt the white chocolate in the microwave in a heat proof bowl, like glass, in 15-20 second bursts, stirring in between.
  9. When the chocolate is melted and smooth, dip the top 1/3 of the macaroon into the chocolate, rolling the macaroon around to coat evenly. Set aside on a piece of parchment and repeat with all the macaroons. Allow at least an hour for chocolate to fully set.
  10. Macaroons will keep at room temperature in an airtight container for up to one week. Store in the freezer (coated or uncoated with chocolate) for up to 3 months.


  • If your mixture feels very wet, sprinkle in more shredded coconut a tablespoon at a time.
  • Brown rice flour makes this treat gluten free. However, if rice flour is unavailable, you can sub in coconut flour or cake flour.
  • The presentation of the Matterhorn Macaroon is not consistent. Sometimes there has been a powdery-like top to the white chocolate. I’ve also had it with sugar crystals on top. Feel free to decorate yours however you’d like!
  • Recipe can be halved if desired.
  • Macaroons can be frozen in a freezer safe container for up to 3 months. Defrost overnight in the refrigerator to enjoy the next day.

Keywords: dessert, Disneyland, Jolly Holiday Bakery Cafe, Matterhorn, Fantasyland, treat, gluten free, coconut, white chocolate

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