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
- 1/2–3/4 cup white chocolate
- 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.
- In a clean mixing bowl, pour in the egg white and the pinch of salt. Whip until stiff peaks are reached.
- Gently fold in the whipped egg whites into the coconut mixture. Refrigerate for 30 minutes.
- Preheat the oven to 300°f. Line a sheet pan with parchment and set aside.
- 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.
- Bake for 28-30 minutes, until top and bottom edges are golden.
- Remove the tray from the oven and allow the macaroons to cool on the pan.
- 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.
- 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.
- 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