Matterhorn Macaroons

Matterhorn Mountain? More like a bunny hill…

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

1. Preheat oven you 325 degrees

2. Cream butter, sugar, salt, and extracts in your mixer

3. Add the flour in 1/2 cup increments until dough is relatively formed

4. Combine coconut by hand until all uniform

5. Separate mounds into 8 mountains and shape by hand on baking sheet

6. Use egg wash to brush on each mountain

7. Pop in oven for 15 minutes until golden brown

8. Melt white chocolate on a double broiler until smooth

9. Dip or scrape chocolate on peaks

10. Sift powdered sugar on top of macaroons & enjoy!