COCONUT BELGIAN WAFFLES
Try a new take on a classic breakfast fixture with this excellent recipe for full-flavored Coconut Belgian Waffles.
Provided by My Food and Family
Categories Milk Alternative
Time 45m
Yield Makes 7 servings, 1 waffle and two tbsp. of syrup each
Number Of Ingredients 20
Steps:
- Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Cool; set aside.
- For the strawberry topping:
- Combine the ingredients together in a bowl. Allow to sit for 20 minutes before serving on the waffles.
- For the coconut syrup:
- Add the coconut milk to a sauce pan along with the cornstarch. Whisk together until cornstarch is dissolved. Whisk in the remaining ingredients and bring to a boil over medium heat. Remove from the heat and allow to cool.
- For the waffles:
- Whisk together the flour baking powder, salt and sugar in a bowl.
- In another bowl, whisk together the milk eggs and vanilla.
- Add the flour mixture to the egg mixture and whisk together just until combined. Stir in the melted butter. Then fold in 3/4 cup coconut.
- Cook batter according to your waffle maker instructions. I use just under 1 cup for my Belgian waffle maker.
- To serve, top each waffle with coconut syrup, strawberry topping, a spoonful of COOL WHIP and a sprinkling of toasted coconut.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COCONUT MACADAMIA TRUFFLES
Categories Candy Chocolate Dessert No-Cook Christmas Macadamia Nut Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 64 truffles
Number Of Ingredients 5
Steps:
- Finely grind white chocolate in a food processor and transfer to a bowl. Pulse nuts in food processor until finely ground (be careful not to grind to a paste).
- Bring cream to a simmer in a medium skillet. Remove from heat and stir in rum. Whisk in white chocolate until melted and ganache is smooth. Stir in nuts. Pour ganache into a plastic-wrap-lined 8-inch square baking pan and chill, uncovered, until firm, about 4 hours.
- Invert ganache onto a work surface and remove plastic wrap. Cut ganache into 64 squares and roll each piece between your palms to form a ball. When all balls are formed, roll in coconut to cover completely, then chill truffles, covered, until ready to serve.
COCONUT WAFFLES
So tender they almost melt in your mouth, these waffles have a hint of coconut flavor in every bite. We like to top the golden stack with whipped cream and a drizzle of chocolate sauce for an indulgent morning treat.
Provided by Taste of Home
Time 20m
Yield 8 waffles.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, coconut milk, butter and extract. Stir into dry ingredients just until moistened. Fold in coconut., Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve desired amount of waffles with whipped cream and chocolate topping., To freeze waffles, arrange waffles in a single layer on baking sheets. Freeze overnight or until firm. Transfer to a resealable plastic freezer bag. Waffles may be frozen for up to 2 months., To use frozen waffles: Reheat waffles in a toaster. , Serve with chocolate topping and whipped cream.
Nutrition Facts : Calories 706 calories, Fat 48g fat (36g saturated fat), Cholesterol 204mg cholesterol, Sodium 569mg sodium, Carbohydrate 59g carbohydrate (13g sugars, Fiber 3g fiber), Protein 13g protein.
MACADAMIA NUT WAFFLES WITH COCONUT SYRUP
Relish these tasty waffles made with Bisquick® mix and macadamia nuts and served with coconut syrup - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- In 1-quart saucepan, heat syrup ingredients over low heat, stirring constantly, until hot. Keep warm while making waffles.
- Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.) In large bowl, stir all waffle ingredients except nuts with wire whisk or fork until blended. Stir in chopped and whole nuts.
- For each waffle, pour batter onto center of hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle. Serve waffles with syrup.
Nutrition Facts : Calories 700, Carbohydrate 81 g, Cholesterol 75 mg, Fat 7, Fiber 3 g, Protein 9 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 32 g, TransFat 1 1/2 g
MINI WAFFLE POPS WITH CHOCOLATE, COCONUT, AND MACADAMIA NUTS
Fun and festive mini waffles are baked on lollipop sticks and covered with two kinds of chocolate, shredded coconut, and macadamia nuts for delightful party treats. Sweet, tender, and crunchy all at the same time, and so easy to make!
Provided by foodelicious
Categories Waffles
Time 33m
Yield 60
Number Of Ingredients 13
Steps:
- Preheat and grease a waffle iron according to manufacturer's instructions.
- Whisk flour, sugar, baking powder, and salt together in a large bowl.
- Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened.
- Pour 2 teaspoons batter into the preheated waffle iron for each waffle, leaving spaces between each. Insert a lollipop stick about 3/4 of the way into each pool of batter; close the lid. Cook until golden and crispy, about 1 minute. Transfer each waffle pop to a cooling rack and repeat with the remaining batter.
- Melt dark chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Transfer melted dark chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped; drizzle over 1 side of each waffle pop.
- Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Transfer melted white chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped; drizzle over the dark chocolate.
- Sprinkle coconut and macadamia nuts over the melted chocolate, pressing lightly to help toppings stick while chocolate cools and firms.
Nutrition Facts : Calories 76.1 calories, Carbohydrate 7.7 g, Cholesterol 14.4 mg, Fat 4.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.4 g, Sodium 58.7 mg, Sugar 2.8 g
CHOCOLATE BELGIAN WAFFLES
Take one bite of strawberry-topped Chocolate Belgian Waffles and you'll feel as though you're being transported to a French bistro. These Chocolate Belgian Waffles are moist and rich. Serve them for a special occasion or as part of a nice meal to treat yourself.
Provided by My Food and Family
Categories Baking Ingredients
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat lightly greased Belgian waffle maker.
- Microwave chocolate and butter in small microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.
- Combine flour, granulated sugar, baking powder and salt in large bowl. Add milk, sour cream, eggs and vanilla; mix well. Stir in chocolate mixture.
- Use batter to make 8 waffles as directed in manufacturer's directions.
- Serve warm topped with strawberries and powdered sugar.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
MACADAMIA NUT/WHITE CHOCOLATE OATMEAL COOKIES
Make and share this Macadamia Nut/White Chocolate Oatmeal Cookies recipe from Food.com.
Provided by Poison_Ivy
Categories Dessert
Time 1h37m
Yield 18 big cookies, 18 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for about one hour.
- Mix in chips and nuts.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
- Bake for 5 to 7 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store them in brown bag for up to 3 days to stay chewy.
Nutrition Facts : Calories 239.1, Fat 11.7, SaturatedFat 6.9, Cholesterol 33.4, Sodium 222.4, Carbohydrate 30.8, Fiber 1.9, Sugar 17.2, Protein 3.9
SCRUMPTIOUS GIANT WHITE CHOCOLATE CHIP MACADAMIA NUT COOKIES
Found this recipe in the newspaper. The title says it all. Note: I like to use raw sugar in place of granulated sugar - both work fine.
Provided by mmjj_d
Categories Drop Cookies
Time 40m
Yield 16 cookies, 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Spread macadamia nuts and coconut over a cookie sheet; roast, stirring every 2 minutes, until golden brown, about 6 minutes. Set aside to cool.
- Increase heat to 375 degrees. Whisk flour, baking soda and baking powder together in a medium bowl; set aside.
- Cream the butter in a mixing bowl with a mixer on low speed, 30 seconds. Add the sugars and salt; increase the speed to medium. Beat the mixture until light and fluffy, 2-3 minutes. Reduce the speed; add the egg and egg yolk. Beat until combined. Beat in vanilla. Add dry ingredients; mix on low until combined. Stir in chips, nuts and coconut.
- Scoop out about 3 tablespoons of dough per cookie, arranging 2 inches apart on greased cookie sheets. Bake cookies 1 tray at a time, rotating baking sheet halfway through baking, until cookies are golden brown and edges have begun to set but centers are still soft, 10-14 minutes per batch. Transfer sheet to wire rack to cool.
Nutrition Facts : Calories 404.3, Fat 25.2, SaturatedFat 13, Cholesterol 46, Sodium 217.7, Carbohydrate 42.9, Fiber 1.5, Sugar 29.6, Protein 3.9
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