This recipe is why you should buy that giant coconut oil container from Costco…borrowed from bon appetit – just make them already!
1 1/2 c. unsweetened shredded coconut – toasted on a baking sheet for 2 minutes at 400 and then cooled
1 1/2 c. flour
1/2 c. cornstarch
1 t. kosher salt
1 t. baking powder
1/2 t. baking soda
1 c. EACH buttermilk AND whole milk
2/3 c. virgin coconut oil, melted AND 1/4 c. sugar
In a medium bowl, whisk together the flour, cornstarch, salt, baking powder and baking soda, and in a separate medium bowl, whisk together the eggs, buttermilk, milk, oil and sugar. Whisk the wet into the dry and then add 3/4 cup of the toasted coconut (save the rest for serving).
Cook the waffles according to the instructions of your waffle iron (about 3 minutes for mine), and maybe use a bit of spray so the waffles release easily. Serve with lots of butter, maple syrup and the rest of the toasted coconut – enjoy!