Whether you’re hosting for summer barbeques or pool parties, 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 flavoring
1 cup heavy whipping cream
2 8oz cream cheese / softened
2 stick infused & softened butter
2 eggs
6 tbsp LorAnn Caramel Emulsion flavor
2 boxes white cake mix
1-2 cup powdered sugar
Directions:
Start by preparing the toasted coconut center, 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 flavoring. 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. The 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 firm 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 truffle 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!
Don't feel like doing the infusion yourself? Find pre-infused cannabutter here!
Don't feel like doing anything yourself? Click here to find deals on edibles!
Bon Appetit!
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