Reefer Madness In A Macaroon
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Seems a certain estate’s been testing out their herbology skills, to great effect. Certain people have yet to stop raving over the pot macaroons, in particular, so I’ve dredged up the recipe. Enjoy!
Step 1: the butter
.25oz weed
1 stick of butter
cheesecloth
- melt the butter in a double boiler or in a pot over another pot of water
- once butter’s melted, add weed and stir every few minutes for about twenty minutes
- let set for five minutes, then strain through cheesecloth into a bowl
cover bowl and refrigerate
Step two: the macaroons
- the butter
- 1 package vanilla cake mix (or chocolate, if you prefer)
- 2 eggs
- 1 can sweetened condensed milk
- 1 tsp vanilla
- 1 c. shredded coconut (feel free to substitute/add other fruits and nuts)
- Heat oven to 350, and put cake mix, butter, and 1 egg in mixer; mix until combined
- in separate bowl, beat 2nd egg with milk, vanilla, and coconut until uniform.
- combine two bowls, and plunk in whichever shapes you desire onto a greased pan.
- Bake for about a half-hour, or until done.
- Eat (not too many).
- [Image via Beyond Wonderful]
Filed under: Pot Cookies, Summer Recipes
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