Toasted Coconut Waffles

• 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

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.

eggs, egg whites, fullfat, coconut oil, vanilla, coconut flour, baking soda, baking powder, coconut sugar

Taken from food52.com/recipes/22099-toasted-coconut-waffles (may not work)