Coconut Macaroons (Matterhorn Macaroons)

During the quarantine, we decided to recreate some of our favorite Disney Treats and have a mock Disney Day.  We went for a walk and listened to Disney music, hung a sheet in the garage and used a projector to watch all the rides on You Tube.  We did our own Animation Academy and learned how to draw Mickey & Stitch.  We finished off by watching the Paris Disney Fireworks show, Illuminations.  It's worth the watch if you've never seen it.

Now, one ride we did NOT watch on You Tube was the Matterhorn.  It's not a family favorite.  Last time we rode it in real life, Korry could barely walk afterwards and he had permanent indentations in his knee caps.  It put a damper on the rest of our day in the Happiest Place.  Being 6'5 and having a bad back were contributing factors.  From now on, Korry and I will wait on the bench and people watch while the kids enjoy the Matterhorn.

Here's an official Matterhorn Macaroon from
our Disney trip over Thanksgiving.That said, we ARE big fans of the Matterhorn Macaroon.  Our tradition is to buy them at the Jolly Holiday Cafe, perched just at the end of main street and at the entrance to Adventure Land.  It's our favorite lunch spot for a turkey or grilled cheese sandwich and bakery items.  It's a great place to catch the parade or fireworks show too.
Here's our version of the Matterhorn
Macaroons.  Sweet & Tasty! These homemade Matterhorn Macaroons turned out SO DELICIOUS!  My kids said they may even be better than the original.  They were surprisingly easy to make.  If you've never had these, TREAT YOURSELF!

Matterhorn Macaroons

1 (14 oz.) package shredded coconut
2/3 cups sugar
6 T.  flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
2 cups white chocolate chips

In a small bowl, mix the coconut, sugar, flour and salt.  Stir to combine.  In another small dish whisk the egg whites and almond extract.  Pour the wet ingredients in with the dry and stir until everything is combined.

Form the coconut mixture in to balls (about the size of a racquetball) and then shape into a small Matterhorn mountain.  Bake at 300 degrees for 25-30 minutes.  Watch the coconut to make sure it is getting lightly browned, but not burned.  Cool to room temperature.

**You can also make these into smaller, regular macaroons, just cook them for 20 minutes instead of 30.

Melt 2 cups white chocolate chips in the microwave in 30 second intervals until smooth and melted.  Dip the tip of each cookie in white chocolate.  Can also sprinkle on some sanding sugar for an added sparkly effect.