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Chocolate Coated Cannabutter Macaroon Recipe

Discussion in 'Recipes' started by PoGo33, Jun 10, 2009.

  1. PoGo33

    PoGo33 Registered

    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:thumbsup: 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 :D Whole recipe (cookie+coating) takes a little more than 1/2 cup butter to make 12-16 decent sized cookies. ENJOY!

    Cookie Ingredients:

    * 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

    Cookie Directions:

    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.

    Coating Ingredients:

    * 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

    Coating Instructions:

    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 :smokin:

    Attached Files:

    Last edited: Jun 10, 2009

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