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Toasted Coconut Waffles

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Coconut oil adds a rich sweetness to this waffle batter; shredded coconut and a quick toast deliver the crunch.

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Rate this recipe 4.4/5 (12 Votes)

Ingredients

  • 1 1/2 cups unsweetened shredded coconut
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup whole milk
  • 2/3 cup virgin coconut oil, melted
  • 1/4 cup sugar
  • Nonstick cooking oil spray
  • Unsalted butter and pure maple syrup (for serving)

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 400°. Toast coconut on a rimmed baking sheet until golden brown, about 2 minutes. Let cool.

Whisk flour, cornstarch, salt, baking powder, and baking soda in a large bowl. Whisk eggs, buttermilk, milk, oil, and sugar in a medium bowl. Whisk buttermilk mixture into dry ingredients (do not overmix). Mix in ¾ cup coconut; set aside remaining coconut.

Heat a waffle iron until very hot. Coat with nonstick spray. Working in batches, cook waffles until golden brown. Serve topped with butter, syrup, and reserved coconut.

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