Toasted Coconut Waffles

By á-174535

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

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)

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.