Monday, June 17, 2013

Lemon Coconut Waffles

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These waffles are great to make ahead of time and stick in the freezer. I forgot to add the toasted coconut for the picture, but between the coconut and lemon flavors it jazzed up the everyday waffle.

Lemon Coconut Waffles

(Adapted from Inspired By Charm)

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3 cup flour

3/4 cup sugar

3 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

3/4 cup sweetened, shredded coconut

3 tbls melted butter

3 eggs

1/2 tsp vanilla

2 1/2 cup buttermilk

1 lemon zested and juiced

Lemon Cream Cheese Icing:

8oz cream cheese (softened)

1 cup powdered sugar

1/2 lemon juice (you may need more lemon juice based on the desired thickness of your icing)

Toasted Coconut for Garnish:

1 cups sweetened, shredded coconut

Begin your waffles by mixing all the dry ingredients into a large bowl.

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Then, mix all your wet ingredients in a medium bowl.

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Add your wet ingredients to your dry ingredients. Mix until just combined.

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Next, cook your waffles.I used the hottest setting and cook until golden brown.

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To make the lemon cream cheese icing, whisk together the cream cheese, powdered sugar and lemon juice. Add more powdered sugar and less lemon juice for a thicker icing.

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Toasted coconut is the finishing touch for these waffles.

Spread your coconut on a baking sheet and bake in the oven at 300 degrees for about 20 minutes. Stir coconut every five minutes to brown evenly.

Assembly your waffles and your done!

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1 comment:

  1. I love waffles. But, they are something I seldom eat. Wish my waistline could handle them more often.