What's For Breakfast: Coconut Waffles

D requested waffles on Saturday morning and I was happy to make up a batch. There was even enough batter left over to make a second batch on Sunday morning after we completed our 10-mile race. (Give the large size of these waffles they are quite filling.) Though I made plain waffles for D, I amped mine up slightly with the addition of some finely shredded coconut. If you don't want to make a full batch of coconut waffles, just add about 1 teaspoon of shredded coconut per 1/2 cup of batter for each individual coconut waffle.

Coconut Waffles (printer-friendly version)
makes six waffles

1 3/4 cup unbleached all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/4 cup finely shredded unsweetened coconut
3 eggs
1/4 cup unsalted butter, melted and cooled slightly
1 1/2 cups organic skim milk

1. Sift together the flour, baking powder, sugar, salt, and shredded coconut.
2. In a separate bowl, mix together the eggs, melted butter, and milk.
3. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until the ingredients are just combined.
4. Cook the waffles according to your waffle iron's directions. (I used about 1/2 cup of batter per waffle with my waffle iron.)
5. Serve with maple syrup and/or whipped cream if you're feeling fancy.