Coconut White Chocolate Macadamia Nut Belgian Waffles Food

COCONUT BELGIAN WAFFLES

Steps:

• Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Cool; set aside.
• For the strawberry topping:
• Combine the ingredients together in a bowl. Allow to sit for 20 minutes before serving on the waffles.
• For the coconut syrup:
• Add the coconut milk to a sauce pan along with the cornstarch. Whisk together until cornstarch is dissolved. Whisk in the remaining ingredients and bring to a boil over medium heat. Remove from the heat and allow to cool.
• For the waffles:
• Whisk together the flour baking powder, salt and sugar in a bowl.
• In another bowl, whisk together the milk eggs and vanilla.
• Add the flour mixture to the egg mixture and whisk together just until combined. Stir in the melted butter. Then fold in 3/4 cup coconut.
• Cook batter according to your waffle maker instructions. I use just under 1 cup for my Belgian waffle maker.
• To serve, top each waffle with coconut syrup, strawberry topping, a spoonful of COOL WHIP and a sprinkling of toasted coconut.

COCONUT, WHITE CHOCOLATE, MACADAMIA NUT BELGIAN WAFFLES

Steps:

• 1. Preheat waffle maker.
• 2. Place the first 8 ingredients in to a bowl and mix well.
• 3. Fold in the stiffly beaten eggs whites.
• 4. Next fold in the coconut flakes, white chocolate chips, and Macadamia nuts.
• 5. Spray the waffle maker with cooking spray.Pour 3/4 cup batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes or until your light goes off on your iron. Repeat.
• 6. While waffles are cooking place the whipping cream, sugar and coconut extract in a bowl and with your mixer on med high speed whip the cream until stiff peaks form. Serve on top of waffles! Enjoy!

MACADAMIA NUT WAFFLES WITH COCONUT SYRUP

Steps:

• In 1-quart saucepan, heat syrup ingredients over low heat, stirring constantly, until hot. Keep warm while making waffles.
• Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.) In large bowl, stir all waffle ingredients except nuts with wire whisk or fork until blended. Stir in chopped and whole nuts.
• For each waffle, pour batter onto center of hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle. Serve waffles with syrup.

WHITE CHOCOLATE COCONUT DREAM

Steps:

• Crust Preparation:
• Preheat oven to 450 degrees F.
• Combine shortening, flour and salt. Cut shortening into dry ingredients until pea-sized balls form. Add cold water and toss with fork until mixture holds together. Cover and chill. Roll out dough and place in 9-inch pie plate. Place parchment paper over crust and line with pie beads. Place in oven and bake for 15 minutes. Remove paper and pie beads and continue to bake until crust is golden brown. Remove pie from oven and place paper and beads back in crust to keep crust from shrinking as it cools.
• Filling Preparation:
• Mix sugar, cornstarch and salt in bowl. Set aside. In saucepan, place egg yolks, milk and vanilla bean (sliced lengthwise), mix well. Heat over medium heat, stirring occasionally. Remove vanilla bean and extract seeds, placing seeds and pod back into mixture. When mixture is hot (not boiling), sift in dry ingredients. Continue to cook, stirring constantly until mixture thickens and bubbles. Lower heat slightly and continue to cook and stir for 3 minutes. Remove from heat and remove vanilla bean pods. Add butter and chocolate. Stir until melted. Add 1 1/2 cups coconut. Cover with plastic wrap and chill.
• White Chocolate Mousse Preparation:
• Place 3/4 cup whipping cream in saucepan. Heat until steaming (approximately 165 degrees F). Pour over white chocolate. Whisk until all chocolate is melted. Cool to approximately 130 degrees F. Place whipping cream mixture in mixing bowl. Beat on medium-high speed until cream starts to thicken. Increase speed to high and continue to beat until stiff peaks form. Add a large spoonful of whipping cream to chocolate. Fold chocolate mixture into whipped cream.
• Assembly:
• Place chilled filling into baked pie shell and top with mousse. Decorate with toasted coconut. Serve.

WHITE CHOCOLATE CREME BRULEE W/ MACADAMIA NUTS

Steps:

• Melt chocolate in a double boiler.
• Preheat oven to 300 F.
• Remove from heat and whisk in 3 tbsp sugar, egg yolks, cream, vanilla, and liqueur.
• Toast macadamia nuts by spreading on a baking sheet and baking for 10-12 minutes, watching to make sure they do not burn.
• Split nuts between 6 ramekins.
• Pour chocolate mixture on top of nuts.
• Place ramekins in a baking dish and fill baking dish with water until it is halfway up the sides of the ramekins (DO NOT drip or splash any water into your ramekins).
• CAREFULLY place in the oven and bake 40-50 minutes, until set around the outside and loose in the center.
• Remove from oven and let cool to room temperature while still in the water bath.
• Remove ramekins from water bath and chill in the fridge for at least 2 hours.
• Just before serving, top with the remaining sugar in a thin layer (you don't have to use all the sugar) and caramelize with a creme brulee torch.
• Allow caramelized sugar to cool and harden (takes less than a minute).

WHITE CHOCOLATE CHIP MACADAMIA NUT ICE CREAM WITH VARIATIONS

Steps:

• Whisk together milk and pudding mix.
• Stir in sweetened milk.
• Freeze according to your machine directions adding nuts and chips at the appropriate time. (I add mine about 15 minutes into the freezing process.).
• Remove from machine and store in container in freezer.
• *Prep does not include freezing time.
• Variations:.
• Chocolate Fudge Pudding, almonds and chocolate chips.
• Butterscotch Pudding, chopped toasted pecans.
• Banana Creme Pudding with peanut butter and chocolate chips.
• Vanilla Pudding with anything! crushed cookies, candy, fresh fruit or berries -- you get the idea!

WHITE CHOCOLATE/COCONUT/MACADAMIA COOKIES

Steps:

• Heat oven to 375.
• In small bowl,mix the flour,baking powder& soda& salt.
• In large bowl,combine the butter,sugars& vanilla extract.
• Beat at high speed,scraping the bowl often,beat mixture until creamy (1-2 minutes).
• Add in the egg,beat until well mixed (1 to 2 minutes).
• Reduce the speed to low,gradually adding in flour mixture.
• Beat well after each addition (1 to 2 minutes).
• With your hands,stir in the white chips,coconut& nuts.
• By rounded TB,drop the dough onto nongreased cookie sheets.
• Bake for 8-11 minutes or until edges are slightly browned.
• Let cookies cool for 2 minutes before removing to cool on rack.

MINI WAFFLE POPS WITH CHOCOLATE, COCONUT, AND MACADAMIA NUTS

Steps:

• Preheat and grease a waffle iron according to manufacturer's instructions.
• Whisk flour, sugar, baking powder, and salt together in a large bowl.
• Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened.
• Pour 2 teaspoons batter into the preheated waffle iron for each waffle, leaving spaces between each. Insert a lollipop stick about 3/4 of the way into each pool of batter; close the lid. Cook until golden and crispy, about 1 minute. Transfer each waffle pop to a cooling rack and repeat with the remaining batter.
• Melt dark chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Transfer melted dark chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped; drizzle over 1 side of each waffle pop.
• Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Transfer melted white chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped; drizzle over the dark chocolate.
• Sprinkle coconut and macadamia nuts over the melted chocolate, pressing lightly to help toppings stick while chocolate cools and firms.

MACADAMIA-COCONUT COOKIES (SANDRA LEE)

Steps:

• Preheat oven to 375 degrees F.
• In large mixing bowl, combine all ingredients for cookies.
• Stir until soft dough forms.
• Drop cookie dough by tablespoonfuls onto ungreased cookie sheet.
• Bake for 10-14 minutes or until edges are light golden brown.
• Remove from oven and cool 1 minute.
• For drizzle, melt white chocolate chips and shortening in microwave for about 1 minute.
• Put melted chips in ziploc bag; cut off tip and drizzle icing over cookies.

MACADAMIA NUT WAFFLES

Steps:

• Combine the cake flour, baking powder and salt. Add the egg yolks and milk; beat with an electric mixer until smooth. Blend in the vanilla. Pour in the butter, mixing well. In a separate bowl, beat the egg whites until stiff and fold gently into the batter. Add the nuts. Bake in a hot waffle iron.