Toasted Coconut Waffles
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
47
Spice
44
Sweetness
49
Sourness
41
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1.5 cups
Unsweetened Shredded Coconut1.5 cups
All-Purpose Flour1 cup
Cornstarch1 tsp
Kosher Salt1 tsp
Baking Powder1 tsp
Baking Soda2 large
Egg1 cup
Buttermilk1 cup
Whole Milk1 cup
SugarDirections:
1
Preheat oven to 400°F
2
Toast coconut on a rimmed baking sheet until golden brown, about 2 minutes
3
Let cool
4
Whisk flour, cornstarch, salt, baking powder, and baking soda in a large bowl
5
Whisk eggs, buttermilk, milk, oil, and sugar in a medium bowl
6
Whisk buttermilk mixture into dry ingredients (do not overmix)
7
Mix in 3/4 cup coconut; set aside remaining coconut
8
Heat a waffle iron until very hot
9
Coat with nonstick spray
10
Working in batches, cook waffles until golden brown
11
Serve topped with butter, syrup, and reserved coconut
12
Preheat oven to 400°F
13
Toast coconut on a rimmed baking sheet until golden brown, about 2 minutes
14
Let cool
15
Whisk flour, cornstarch, salt, baking powder, and baking soda in a large bowl
16
Whisk eggs, buttermilk, milk, oil, and sugar in a medium bowl
17
Whisk buttermilk mixture into dry ingredients (do not overmix)
18
Mix in 3/4 cup coconut; set aside remaining coconut
19
Heat a waffle iron until very hot
20
Coat with nonstick spray
21
Working in batches, cook waffles until golden brown
22
Serve topped with butter, syrup, and reserved coconut