Cookies are good, anything with a strong enough flavor generally. Embracing the coconut flavor could be good too.

I like it in hot cocoa. Using a flower vape it decarbs the used flower so it's immediately psychoactive. Put it in a tea bag, seep it in freshly made cocoa that's still hot, :chefs-kiss:

It's also easier to dose out that way. I've got a big bottle of infused coconut oil and am scared to use it because there's no way of telling how powerful it is.

Admittedly not the direction you seem to want to go but...

My go to lately has been just chocolate squares. I like it because it's super simple, no baking, and the weed taste is still negligible.

For the interested:

Once you have your oil, Just mix equal parts coconut oil and cocoa powder.
Then add like a tbsp. of vanilla extract and either honey or stevia (other sweeteners seem to mess up the consistency) to taste.
Optional but recommended: finely chop assorted nuts and dried fruits and mix them in at the end
Pour into a cake pan and let it chill until it solidifies.

Gummies. Cake pops. Rice crispy treats.

I made a similar post a month or two ago and while I thank everyone who responded, I figured out something even better on my own

Not sure if this would work well with coconut oil, if it's the kind that solidifies at room temperature it probably won't work and the coconut could throw off the flavor

Peanut butter, that what I came up with

Step 1: infuse peanut oil with weed

Step 2: pour off the separated oil from the top of a fresh jar of peanut butter

Step 3: replace the oil you took out with as much (or maybe a bit more) of the infused oil

Step 4: mix thoroughly

Step 5: refrigerate, especially if using more oil than you poured off, so that the peanut butter can congeal for a few hours

Step 6: enjoy on apples slices, celery sticks, pb&j, straight out of the jar or however you want

Just take it easy before you get the dosing just right

For more potency (and more deliciocity) I also enjoy making a peanut sauce, for that I take some of the infused peanut butter as a base and mix more infused oil into that so that the base becomes more viscous, then I add a bit of Thai chili jam (yes I know Uncle Roger would hate me for this but it really helps bind the flavor together with the preserved chilies and the hint of sweetness) a few squirts of siracha and some gochugaru chilie flakes to taste, at some point I'll add a bit of miso paste both for flavor and to thicken up the sauce a bit so I can potentially add more oil for potency

Then I just use the peanut sauce as a dipping sauce or on some noodles

Not sure what to do with coconut oil specifically, honestly it's kinda hard to find info on how to use coconut oil that isn't gross white hippy bullshit but I have been getting some ideas about infusing coconut cream that I need to try

Cooked with cannibis on Netflix for ideas

https://www.netflix.com/us/title/81032347

1. Rice/cocoa/multicolor krispie treats.

2. "What would you like for breakfast today, Johnny?"

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coconut oil is best for baked goods. mac n cheese is a good suggestion i saw ITT. i would just make mac n cheese like normal but substitute the butter w ur infused oil.

if you make ur own infused oils you can really extend ur possibilities AND its cheaper!! one time i extracted weed into heavy whipping cream, used that cream to make ricotta, and made lasagna for a friendsgiving. there was like 10 grams in the whole lasagna so any size piece was enough. it was a hit at that party and people have asked me to make it again but it takes so long since i make everything (ricotta, bolognese) except the noodles from scratch.

im gonna make a post soon with a procedure for infusing ur own oils if you need that! ill tag you in it!

weed infused Mac and cheese is amazing. The only issue is once the munchies kick in it takes a lot of self control to not over indulge

First things first: if you haven’t don’e it already, clarify your oil by simmering it in a little pot with some water. The bongy flavors go into the water, the cannabanoids stay in the oil. You can strain it before putting it in the fridge and pulling the puck of oil off the top of the bongwater.

Now that there’s less gross flavors you can do anything you want with it. If you wanna use it in something that’s not baked, a little xanthan gum will cause it to hold an emulsification much longer.

Now you can make gummies with a long set up time and even salad dressings!

A nice dressing that no one will ever complain about: fill a cup of whatever garlic and onion and herbs and spices you have with champagne and dump it in the blender. Add a cup of some vinegar (not the astringent white vinegar, use something like balsamic, white wine, cider or rice vinegar) and pulse it till it’s a good slurry. Now get three cups of your oil in liquid form and “stream” it into the spinning vinegar slurry. Streaming just means doing the “decanting from such a height” meme so that you add the oil slowly and it has time to fully emulsify. Once it’s a nice consistent color and has no separated floating bits, add a pinch of xanthan gum to hold the emulsification and let it spin for thirty more seconds.

For oils that are solid at room temperature: you can go about this one of two ways, the easiest is to dilute the oil with something that’s liquid at room temp like olive oil. One third olive oil to two thirds coconut oil has worked for me in the past, but it’ll still set up in the fridge a little, especially with xanthan gum you’ll get an almost hot icing consistency. The other way is to use less oil and more vinegar. You gotta use xanthan gum in this case because that much vinegar will make it fall apart quicker.