Coconut Almond Macaroon Edibles

Coconut Almond Macaroon Edibles

Vegan and gluten-free desserts! Dense almond on the inside and toasty coconut on the outside, these tasty treats are a good alternative if you’re tired of your spiked eggnog.  These medicated macaroons are just the ideal bites to keep the fun going.


  • 3/4 cup granulated sugar
  • 2 large egg whites
  • 2 cups shredded coconut
  • 2/3 cup chopped almonds
  • 5 tablespoons plus 1 teaspoon cannabis coconut oil (melted)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • A bit of salt
  • 1 cup dark or white chocolate (melted, optional for dipping or drizzle)


  1. Preheat the oven to 340°F.
  2. In a large bowl whisk together sugar and the egg whites until semi-stiff peaks form. This should take about 3 minutes; the mixture should have a similar consistency to marshmallow crème.
  3. Add shredded coconut, chopped almonds, canna coconut oil, vanilla extract, almond extract, pinch of salt, and mix thoroughly!
  4. Line a large baking sheet with parchment paper.
  5. Use ice cream scoop to dispense mixture; form scoops about 2 inches apart on baking sheet.
  6. Bake for 15 to 17 minutes or until golden brown.
  7. Let set on wire rack until completely cool.
  8. (Optional) Melt 1 cup dark or white chocolate, dip or drizzle on cookies to a lil something extra!
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