Macadamia Nut Waffles With Coconut Syrup Food

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.

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.

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.