Toasted Coconut Waffles

By LRay

BON APPETIT, December 2013, page 28.

Nutritional Information
Calories (kcal) 900 Fat (g) 64 Saturated Fat (g) 53 Cholesterol (mg) 115 Carbohydrates (g)72 Dietary Fiber (g) 5 Total Sugars (g) 18 Protein (g) 14 Sodium (mg) 910

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.