Toasted Coconut Waffles
Coconut oil adds a rich sweetness to this waffle batter; shredded coconut and a quick toast deliver the crunch.
- 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)
Adapted from bonappetit.com
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.