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Wednesday, February 10, 2021

Gluten Free Disneyland Matterhorn Macaroons Copycat Recipe

Gluten Free Disneyland Matterhorn Macaroons Copycat Recipe - Gluten Free, Egg Free

Disneyland Matterhorn Macaroons Copycat Recipe - Bring Disneyland into your home with this gluten free and allergy friendly copycat recipe. Buttery shortbread meets coconut macaroons and creamy white chocolate in this delicious Disney cookie recipe.


We love Disneyland. It's no secret. We'd spend every day of the rest of our lives there if we could - but alas, there's work to be done, a pandemic that's stopped global travel and Disneyland is closed.... so we're left trying to recreate Disneyland memories at home.

But whilst we love Disneyland for the rides and atmosphere, I know so many people love it for the food (and we do too!).

Walking down Main Street or through the park, every second person you see has a treat in hand and a grin on their face - and on our last trip, I noticed one treat in particular more often than I had before.... the Matterhorn Macaroon.

Shaped like the Matterhorn, this coconut cookie is a cross between a macaroon and buttery shortbread cookie and topped with white chocolate. 

It looked delicious, leaving this coeliac to franctically google: 

Are Disneyland Matterhorn Macaroons gluten free?!

The answer? No.... but that just meant that I had to go home and recreate them for myself.

So let me share them with you >> 

Disneyland Matterhorn Macaroons Recipe Copycat - Gluten Free, Egg Free


The end result is a delicious melt in your mouth cookie that's buttery like shortbread, but full of coconut macaroon flavour.

The outside is crisp, with a creamy white chocolate topping and a soft and buttery centre... it's like eating a mountain of heaven and you'll want to make them again and again.

Better still? Whilst this treat looks and tastes impressive, it's SO easy to make... so you can make your own little slice of Disneyland at home. 

Disneyland Matterhorn Macaroons Copycat Recipe - Gluten Free, Egg Free


To make this recipe, you'll need:
  • Butter
  • Caster sugar/superfine sugar 
  • Dessicated coconut or shredded coconut, pulsed in the food processor 
  • Cornflour/cornstarch 
  • Gluten free plain flour or regular plain flour (for a non-GF version)
  • White chocolate 
Here's the recipe >> 

Gluten Free Disneyland Matterhorn Macaroons Copycat Recipe

Gluten Free Disneyland Matterhorn Macaroons Copycat Recipe

Servings: makes 12 cookies
Author: Southern In Law
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Disneyland Matterhorn Macaroons Copycat Recipe - Bring Disneyland into your home with this gluten free and allergy friendly copycat recipe. Buttery shortbread meets coconut macaroons and creamy white chocolate in this delicious Disney cookie recipe.

Ingredients

  • 1 cup (200g) butter
  • 1/2 cup (100g) caster sugar/superfine sugar
  • 2 cups (240g) gluten free plain flour*
  • 1/3 cup (30g) cornflour/cornstarch 
  • 1 cup (100g) dessicated coconut or shredded coconut, pulsed in the food processor to make it finer
  • 1 cup white chocolate, to top 
  • Extra coconut, to top 

Instructions

  1. Preheat your oven to 160C/320F. 
  2. Line two baking sheets with baking paper and set aside.
  3. In a mixer, cream your butter and sugar and light and fluffy. 
  4. Add 1 3/4 cups of your flour and the cornstarch and coconut and mix until combined.
  5. If your mix is still quite wet, add your remaining 1/4 cup of flour. Your cookie dough should be slightly firm and easily shaped.
  6. Once your cookie dough is mixed together, form your dough into 12 "mountain" shaped mounds. They will spread slightly during baking but will mostly hold their shape.
  7. Bake for 10-15 minutes or until very lightly golden and the cookies start to firm.
  8. Leave to cool on the trays.
  9. Once your cookies are cooled, melt your chocolate and dip or spoon the chocolate onto your cookies. Sprinkle with coconut and leave to set either at room temperature or in the fridge.
  10. Enjoy immediately!
  11. These cookies are best kept in the fridge in warm climates (to stop the chocolate melting) and will keep for a week or so in an airtight container. 

Notes:

*These can also be made not gluten free by using regular flour. If using regular flour, start with 1 3/4 cup and add the last 1/4 cup only if needed.

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4 comments:

  1. YUM! Can the cornstarch be swapped for arrowroot flour?Also[totally of topic,really sorry!]I read your coeliac diagnosis story and was wondering if your diagnosis is based off a gene test or antibody test? Doctors keep telling me I don't have it although I have positive DQ2.2 genes and all my symptoms have gone since being gf! Thank you for taking the time to read this :)

    ReplyDelete
    Replies
    1. Hey! I haven’t tried subbing arrowroot flour put you can certainly try it!

      My coeliac diagnosis initially was based off the gene test as I’d already stopped eating gluten, but in Australia you need to be eating gluten and have a biopsy done to be confirmed.

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    2. Thank you so much for replying :) I also forgot to ask what brand of gf flour you used. I've tried the gluten challenge 3 times now and each time I have to cut it short due to the side effects.So annoying how a humble piece of bread can cause so much pain! Anyway,I'll try arrowroot and let you know.Thank you again!

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    3. I use Woolworths brand gluten free flour, but you could use any gluten free flour blend!

      That sounds so horrible :(

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