Coconut Macaroon Pancakes

Directions

1. 1
   In a medium bowl, microwave coconut milk and 2 tablespoons of sugar until hot, about 30-45 seconds.
2. 2
   Combine 1/4 cup sugar, flour, coconut, baking powder and salt in another bowl.
3. 3
   Slowly add the coconut milk to the dry ingredients and stir until incorporated.
4. 4
   Whisk eggs in another large bowl, then add in the coconut mixture while gently whisking until well-combined.
5. 5
   Heat butter over medium-high heat in a large, non-stick pan until hot and foamy, then drop heaping tablespoonfuls for smaller pancakes or 1/4-cup batches for larger pancakes, leaving room between them to spread.
6. 6
   They won't bubble like regular pancakes, so check their doneness by gently lifting a corner with a spatula.
7. 7
   When they're golden brown, flip over and cook for for another couple of minutes.
8. 8
   Serve immediately.