Okay breakfast lovers, have I got a treat for you today.  These Toasted Coconut Waffles are amazing!  Sweetened by rich coconut oil and crunchy toasted coconut, you wont be able to resist them.   We love them topped with fresh fruit and whipped cream, but they are also incredible with just butter and syrup.

Sounds like the perfect breakfast/brunch idea for Mother’s day {hint, hint}.

Be sure to make a double batch – then you can freeze them to pop in the toaster and enjoy any day of the week!

Toasted Coconut Waffles

Ingredients

• 1½ cups shredded coconut*
• 1½ cups all-purpose flour
• ½ cup cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 large eggs
• 1 cup buttermilk
• 1 cup whole milk
• ⅔ cup virgin coconut oil, melted
• ¼ cup sugar
• Nonstick cooking oil spray
• Butter, maple syrup and/or fruit and whipped cream for serving

Directions

• Preheat oven to 400°.   Toast coconut on a rimmed baking sheet until golden brown, about 3-5 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 and/or fruit and whipped cream.

*Note:  the original recipe calls for unsweetened shredded coconut, but I used sweetened because that’s what I had and it was delish~

Recipe from bon appetit