Toasted Coconut Waffles
2/3 C. sweetened or unsweetened shredded coconut
1 C. unbleached all-purpose flour
3 T. sugar
2 t. baking powder
1/4 t. baking soda
1/4 t. salt
3 large eggs, separated
1 1/2 C. milk (can be half canned coconut milk)
1 t. coconut extract
1/2 t. vanilla extract
3 T. unsalted butter, melted
Preheat the oven to 325°F. Spread coconut on a baking sheet and toast in oven 8-10 minutes, until light golden. Remove from oven and let cool.
Grease, then preheat waffle iron to medium-high or according to manufacturer’s instructions. In large bowl, combine flour, sugar, baking powder, baking soda, salt and toasted coconut. In another bowl, beat egg yolks, milk, coconut extract, vanilla and melted butter with a whisk until foamy.
With electric mixer, in a separate bowl, beat egg whites until soft peaks form. Make a well in center of the flour mixture and pour milk mixture into well, stirring just until moistened. With a large spatula, fold in egg whites until no streaks are visible.
For each waffle, pour about 1 cup batter onto grid. Close lid and bake until waffle is crisp and well-browned, about 4 to 5 minutes. Remove from iron with fork to protect fingers. Serve immediately.
Makes 4 large waffles.
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