Vol 11. Edition 2
News from CannaTown
Page 15
Directions: Start by preparing the toasted coconut cen- ter, as it’ll need to cool. Toast and let cool the bag of coconut. Empty the white chocolate into a heat safe bowl and add coconut avor- ing. In a saucepan, heat cream to a simmer, then pour over white chocolate. Wait a few minutes to allow melting, then whisk until combined. Add the toasted coconut and let cool. e mixture will be a sticky, crunchy texture. Set aside. For the dough, cream the cream cheese and butter together. Mix in eggs and caramel emulsion. Work in the cake mix, and chill in fridge if needing to rm up a bit (makes it a little easier to work with). Portion into dough balls that are about a golf ball and half big (yields about two dozen). Flatten each into a 2-inch circle. Use that handy true scoop (or any spoon) and dollop toasted coconut mix in the center of the circles. Roll the dough up and around each center. Finally, roll in powdered sugar. Bake for 25 minutes on a sheet lined with parchment paper at 350°, let cool completely and enjoy!
Recipes from Cousin D Toasted Coconut Caramel Cookies Whether you’re hosting for St. Patty’s or 4/20, these crazy-delicious cookies will have your (amazed) friends reaching for a handful of napkins (and more cookies). Infuse your butter with dosage of your choice, but know 25-50mg is probably best for taste. Don’t like coconut? Feel free to replace with crispy rice to reach a similar, enjoyable texture. Ingredients: 1 bag coconut, toasted and cooled 1 12 oz bag white chocolate chips 2 tsp coconut avoring 1 cup heavy whipping cream 2 8oz cream cheese / so ened 2 stick preinfused & so ened butter 2 eggs 6 tbsp LorAnn Caramel Emulsion avor
2 boxes white cake mix 1-2 cup powdered sugar
Need Help with Infusion? Check out Cousin D's easy guide before you bake! cannapag.es/infuse Need Help with Infusion? Check out Cousin D's easy guide before you bake! cannapag.es/infuse
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