Matterhorn Macaroons
I’ma start this by saying she is NOT A BAKER. There, I’ve said it. I don’t understand how ingredients work when baked. I get flavors and how they taste, but baking? No, sis. Anyway, I still wanted to make these macaroons because I love the original at Disneyland, I’ve been craving coconut, and I want to be a better baker!
So for this recipe, there’s something that’s not connecting. And by that I mean that when you bite into it, it crumbles right away. Something needs to bind!! I didn’t make it with the condensed milk, but I would add a little bit and see how that helps your case. Maybe add a bit more flour too? Anyway, if you know what I did wrong, please tell me. I’m eager to learn!
Yours, RJ.
Matterhorn Macaroons
Makes 12
For the Macaroons:
1 cup butter softened
1/2 cup granulated sugar
1 tsp vanilla extract
1 tsp salt
1 tsp almond extract
1 tsp coconut extract
2 cups all-purpose flour
2 cups desiccated coconut (blitzed in food processor)
Egg wash (1 egg + 1/4 cup milk)
For the Peaks:
1/2 package white chocolate chips
1/3 cup powdered sugar
Preheat oven you 325 degrees
Cream butter, sugar, salt, and extracts in your mixer
Add the flour in 1/2 cup increments until dough is relatively formed
Combine coconut by hand until all uniform
Separate mounds into 8 mountains and shape by hand on baking sheet
Use egg wash to brush on each mountain
Pop in oven for 15 minutes until golden brown
Melt white chocolate on a double broiler until smooth
Dip or scrape chocolate on peaks
Sift powdered sugar on top of macaroons & enjoy!