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Coconut Macaroons Dipped with Marijuana Chocolate Recipe
1-1/3 cups flaked coconut
1/3 cup granulated sugar
2 tablespoons all-purpose flour
pinch of salt
2 egg whites
1/2 teaspoon vanilla extract
Marijuana Chocolate Ingredients:
2 tbsp Cannabutter
About 1 cup of chocolate chips (or baking chocolate)
Optionally top with chopped nuts. almonds, dried cherry, etc…
Preheat oven to 325 Degrees and grease a medium large cookie sheet.
In a small bowl, combine the coconut, sugar, flour and salt. With your hands gently mix,
combine and smooth the dry mixture.
In another small bowl add the two egg whites and vanilla; mix well beating with a mixer or whisk until glossy.
Combine the wet and dry mixtures and toss together until combined thoroughly.
Drop by rounded tablespoon onto greased baking sheet.
Bake at 325° for 18-20 minutes or until golden brown.
Cool on a wire rack.
Using a double boiler, melt the 2 tbsp of cannabutter.
Add the chocolate a little at a time keeping it mixed well until a shiny and thicker chocolate sauce develop.
Dip the cooled macaroons into the chocolate sauce, cool, dip again and drizzle chopped nuts on top if desired.
Let cool completely and enjoy.
Yield: 1 dozen Medicated Macaroons.
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