Toasted Coconut Waffles Recipe 455

TOASTED COCONUT WAFFLES RECIPE - (4.5/5)

Steps:

• 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.

DELICIOUS TOASTED COCONUT WAFFLES

Steps:

• Preheat oven to 375 degrees. Spread your shredded coconut on a cookie sheet and bake for about 2-3 minutes until lightly toasted.
• In a large mixing bowl, whisk together your flours, cornstarch, salt, baking powder and soda, and cinnamon.
• In a separate bowl mix together eggs, milk, buttermilk, Crisco® Refined Coconut Oil, sugar and about 1 cup of shredded coconut.
• Heat your waffle iron as directed and spray the inside of the iron with nonstick cooking spray. Pour about 23 cups of batter in your waffle iron and cook to your liking.
• Top your waffle with butter, syrup and leftover toasted coconut.

COCONUT WAFFLES WITH CHOCOLATE MAPLE SYRUP AND BANANA

Steps:

• For the waffles: Whisk together the flour, sugars, baking powder and salt in a medium bowl. Whisk together the milk, coconut milk, butter, oil, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the coconut. Cover and let rest in the refrigerator for 30 minutes.
• For the syrup: Meanwhile, bring the syrup to a simmer over low heat in a small saucepot. Add the chocolate and salt and remove from the heat. Whisk it until it becomes smooth. Keep warm.
• Heat a waffle iron according to manufacturer's directions. Brush the grates with melted butter. Ladle about 1/3 cup of the batter onto each grate. Close the cover and bake until golden brown. Serve the waffles topped with the bananas, drizzled with syrup and garnished with a sprinkling of toasted coconut.

TOASTED COCONUT WAFFLES

Steps:

• Preheat oven to 400°F. 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 3/4 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.

COCONUT CHOCOLATE CHIP WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Whisk bread flour, oat flour, sugar, baking powder, cinnamon, and salt together in a bowl. Mix almond milk, applesauce, and coconut oil together in a separate bowl; stir into flour mixture until batter is just combined. Fold chocolate chips into batter; let stand for 5 minutes.
• Scoop 1/4 to 1/2 cup batter into preheated waffle iron; cook according to manufacturer's instructions, about 4 minutes per waffle.

COCONUT WAFFLES

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.

RED VELVET WAFFLES WITH COCONUT SYRUP

Steps:

• In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In a large bowl, whisk the eggs, buttermilk, butter, food coloring and vanilla. Stir into dry ingredients just until moistened., Bake in a preheated round Belgian waffle iron according to manufacturer's directions until golden brown., Meanwhile, in a small bowl, beat the butter, cream cheese and cinnamon until smooth; stir in pecans. In another bowl, combine the corn syrup, coconut and extract. Serve topping and syrup with waffles.

TOASTED COCONUT WAFERS

Steps:

• In a large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add powdered sugar, almond extract, and salt; beat until combined. Beat in egg yolk. Beat in as much of the flour as you can with mixer. Stir in any remaining flour and 1 cup toasted coconut.
• Divide dough in half. Shape each half into 8 inch roll. Brush rolls with egg white, then roll in 1 1/2 cups coconut to coat. Wrap rolls in plastic wrap or waxed paper. Chill for 4 to 24 hours.
• Preheat oven to 375 degrees. Cut rolls into 1/4 inch slices. Place slices 1 inch apart on ungreased cookie sheet.
• Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to wire rack; cool.