I just finished a harvest and decided to make some cannabutter using the recipe from this forum with some of my clippings and most of the leaves/stalks. The butter came out amazing, great to even spread on toast Anyway, took somea the butter and made some little pieces of heaven. Essentially a PB/Chocolate Covered Coconut Macaroon with cannabutter in both the cookies and the coating Whole recipe (cookie+coating) takes a little more than 1/2 cup butter to make 12-16 decent sized cookies. ENJOY!
* 1/3 cup cannabutter, softened
* 3 oz. cream cheese, softened
* 3/4 cup sugar
* 1 egg yolk
* 2 teaspoons orange juice
* 1 teaspoon almond extract
* 1 1/4 all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 3 3/4 cups sweetened flaked coconut, divided
In large bowl, beat butter, cream cheese and sugar until well blended; add egg yolk, orange juice and almond extract. In a separate bowl, mix flour, baking powder and salt; gradually add half to batter, beating until well blended, then continue with other half. Mix in 3 cups of the coconut. Cover, refrigerate 45-1 hour to firm.
Heat oven to 350 degrees. Shape dough into 1-inch balls; roll balls in remaining coconut. Place on ungreased cookie sheet. Bake 10 to 12 minutes then remove, flatten with a spatula and flip, bottom should be golden brown. Return to oven and cook addition 5-8 minutes or until top is golden brown. Move cookies to cooling rack and move onto making the coating.
* 1 cup semisweet chocolate chips (6 oz)
* 1/4 cup cannabutter
* 1/4 cup peanut butter (chunky or smooth)
* 1 teaspoon vanilla
* 1 1/2 to 2 cups powdered sugar
In microwaveable bowl, microwave chocolate chips, cannabutter and peanut butter uncovered on High 1:30 in 30 second intervals stirring each time until smooth then stir in vanilla.
Spread powdered sugar on a plate. Now take the cooled cookies, dip in chocolate to coat, remove and put on powdered sugar and coat cookies with powdered sugar for easy handling.
Picture included is a bit dark but gets the point across