Coconut Macadamia Nut Waffles               


2 cups, white flour
2 1/2 teaspoons, baking powder
3/4 teaspoon, baking soda
1/2 teaspoon, salt
1 tablespoon + 1 1/2 teaspoons, sugar
4 eggs – separated
1 cup, yogurt
1 1/2 cups, whole milk
3/4 cup + 2 tablespoons, unsalted butter - melted
[OR substitute corn oil, or a combination of butter and corn oil]
3/4 cup, chopped macadamia nuts – toasted
1/2 cup, sweetened flaked coconut – toasted

Optional toppings:
sliced or chopped bananas
pineapple chunks (fresh or canned)
maple syrup



[Cook’s Notes: To toast chopped macadamia nuts, heat them in a non-stick skillet over low heat until lightly toasted; OR spread them on a cookie sheet and warm them in a preheated 225-degree oven for about 15-20 minutes or until you can smell their aroma (stirring occasionally). Coconut is toasted the same way, stirring quite often, until it is mostly golden brown (it will not be perfectly evenly colored); watch carefully – it goes slowly, then browns suddenly]

Sift together the flour, baking powder, baking soda, salt and sugar.

In a separate bowl, beat together the egg yolks, yogurt, milk and melted butter. Add this mixture to the mixture of dry ingredients (above) and blend thoroughly.

Beat the egg whites until stiff but not dry (they should be white and fluffy – when you can tilt the mixing bowl and they do not slide down the side of the bowl, they are whipped enough). Fold the egg whites into the batter mixture, along with the toasted nuts and coconut. (See the description of “folding in” in our Glossary of Cooking Terms at the top of the “Teaching Segments” page).

Preheat the waffle iron, and make the waffles according to manufacturer’s directions.
Serves 8

Recipe adapted from MORNING FOOD Café Beaujolais by Margaret S. Fox and John Bear