Toasted Coconut Waffles

Name: Toasted Coconut Waffles
Ingredients: 1/2 + 1/4 cups unsweetened, shredded coconut; 2 large eggs; 2 large egg whites; 3 tablespoons full-fat canned coconut milk; 2 tablespoons melted coconut oil; 1 teaspoon pure Mexican vanilla extract; 2 tablespoons coconut flour; 1/4 teaspoon baking soda; 1/4 teaspoon baking powder; 2 teaspoons coconut sugar or granulated stevia

10 ingredients

4 steps

Ingredients

1/2 + 1/4 cups unsweetened, shredded coconut
2 large eggs
2 large egg whites
3 tablespoons full-fat canned coconut milk
2 tablespoons melted coconut oil
1 teaspoon pure Mexican vanilla extract
2 tablespoons coconut flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons coconut sugar or granulated stevia

Directions

1

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spread the coconut evenly over the baking sheet and bake for 3-5 minutes or until a lightly golden color. Turn on your waffle iron to heat it up.
2

In a large mixing bowl, combine all of the ingredients and 1/2 c. of the toasted coconut using a whisk. Mix until smooth.
3

When the waffle maker is hot and ready, spray the waffle iron with non-stick cooking spray. Pour about 1/4 c. to 1/2 c. of batter into the waffle iron and cook waffles according to the instructions in your waffle manual. I cooked mine for 2:30, flipping the waffle iron over at the 1:30 mark.
4

Top with the remaining 1/4 c. of toasted coconut.