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Infused Macaroons

Hi All! It’s 420 month! That means we’re all for an easy recipe. That way you can spend any extra time with your friends enjoying yourselves. We’ll be making Macaroons, the coconut kind. Not to be mistaken for macarons, which are beautiful sandwich pastries that are pretty time consuming, despite their deliciousness. Aside from them being different pastries, we might as well settle the pronunciation of them too. Macaroons have an extended “ooh”, unlike the cookie called a macaron, where the “O” is pronounced like in the word, hone. The more you know, the higher you’ll go! Anyway, for this recipe I used Canna Confections dark chocolate bar. Dark chocolate pairs perfectly with coconut and I think you’ll find it perfect for this recipe. And with the added almond, you’re riding a fine line of an Almond Joy! You’re more than welcome to try their milk or white chocolate for a variety of flavors. Make your chocolate decision, pop into your favorite dispensary, and ask for the Canna Confections chocolate bars. Be aware that you may want some extra bars, just in case they get eaten before the recipe happens! Happy 4:20 Friends!!

Yield: 36 cookies - 5mg to 10mg each

Prep Time: 1 hour

Tools to make this recipe: bowls, spoon/whisk, cookie sheet, parchment paper.


  • 5 cups coconut, shredded, sweetened

  • 1/2 cup flour

  • 1 can sweetened condensed milk

  • 1 tsp vanilla extract

  • 2 squeezes lemon juice, fresh

  • 1-2 bars Canna Confections dark chocolate, 180mg

  • ¼ tsp coconut oil

  • 2oz almonds, roasted


  1. The medication. Think about how much medication you want each cookie to be. Depending on if you want them 5mg or 10mg a piece determines if you need 1 or 2 bars. Since, you end up with 36 cookies, if you want 5mg pieces, use 1 bar of chocolate. Alternatively, if you want 10mg pieces, use 2 bars of chocolate.

  2. The chocolate. There are a couple different ways you could use your infused chocolate.

    1. First option is to break up the chocolate bar into pieces, similar to chocolate chips, by mixing it into the batter. If you do this, lowering the bake temperature to 325 and extending the bake time by 2-5 minutes will preserve cannabinoids.

    2. Second option is to melt it and this option would be done after your cookies are out of the oven. Place your chocolate in a small plastic bowl and microwave in 15 second intervals, stirring each time. Once melted, add coconut oil and mix thoroughly. Then dip the bottoms of your macaroons in the chocolate. Since this is the infused part, you want to do your best to evenly coat the bottoms of each cookie. Alternatively, you may pour the melted chocolate mixture into a piping or sandwich bag. Drizzle the chocolate over the top of each cookie, evenly.

  3. The cookie. Turn on the oven to 350. Place everything besides the chocolate and almonds into a bowl and mix well. Scoop your cookie batter onto a parchment lined cookie sheet. Bake for 12-15 minutes, until cookies have golden edges. Half way through, place almond on each cookie. Allow cookies to cool on a tray for 10 minutes, then transfer to a wire rack. Next, drizzle with chocolate, if you didn’t use them as chocolate chips.

Did you make these macaroons? Post a photo with #CannabisCactusRecipes. We love to see your work!

If you have any questions, send me an email at or Instagram or FB @RubyRedConfections.

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