Belgian Coconut Waffles (6 servings) 1 and 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 cup shredded coconut 2 Tablespoons maple syrup 2 Tablespoons honey (or sugar) 2/3 cup reduced fat milk 3 large eggs - separated 1/4 cup canola oil 1 teaspoon vanilla extract I was very happy with these waffles. They came out crisp and light. They're not very sweet and the coconut flavor is pretty subtle, but they come to life when you add butter and maple syrup. I froze a couple to have later in the week. I toasted them in the toaster oven for about 4 minutes. They were every bit as good days later as they were when they came out of the waffle maker. If anything, they were even more crisped. Bottom Line: These are great waffles that I'm anxious to make again. (This recipe was submitted in 2002. It was tested and photographed in June 2016.) How To Make Belgian Coconut Waffles Preheat your waffle iron. In a large bowl, whisk together the flour, baking powder and coconut. In a small bowl, whisk together the syrup, honey and egg yolks. Stir in the oil, milk and vanilla. In a medium bowl, beat the egg whites until stiff. Make a hole in the center of the dry ingredients. Pour the liquid mixture into the hole and mix well. Gently fold the whites into the batter. Bake in the waffle iron until golden brown. 5 to 7 minutes. Note From Recipe Submitter: If desired, you could replace the egg yolks in this recipe with 1/2 cup of egg substitute. Cooking Note From Mr Breakfast I made the waffles exactly as instructed with one exception. Instead of honey and maple syrup, I used 1 Tablespoon each of white sugar and brown sugar. I also splashed a little more milk (maybe 2 Tablespoons) into the completed batter to get the exact consistency I wanted. I made my waffles rustic and rough by dolloping about 1/4 cup batter in the middle of each square waffle maker plate. I did not use any cooking spray or grease and I had absolutely no problem with the waffles sticking to the waffle maker. Fluffy, crisp and relatively low-fat coconut waffles sweetened with honey and maple syrup. Mr Breakfast would like to thank Checkers for this recipe. Recipe number 226. Submitted 5/6/2002.