INGREDIENTS

• 1½ cups unsweetened shredded coconut
• 1½ cups all-purpose flour
• ½ cup cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 large eggs
• 1 cup buttermilk
• 1 cup whole milk
• ⅔ cup virgin coconut oil, melted
• ¼ cup sugar
• Nonstick cooking oil spray
• Unsalted butter and pure maple syrup (for serving)

RECIPE PREPARATION

• Preheat oven to 400°. Toast coconut on a rimmed baking sheet until golden brown, about 2 minutes. Let cool.
• Whisk flour, cornstarch, salt, baking powder, and baking soda in a large bowl. Whisk eggs, buttermilk, milk, oil, and sugar in a medium bowl. Whisk buttermilk mixture into dry ingredients (do not overmix). Mix in ¾ cup coconut; set aside remaining coconut.
• Heat a waffle iron until very hot. Coat with nonstick spray. Working in batches, cook waffles until golden brown. Serve topped with butter, syrup, and reserved coconut.