Toasted Coconut Almond Waffles

1. Heat your waffle iron according to manufacturer’s instructions.
2. Preheat the oven to 350 F. Line two baking sheets with parchment paper. Distribute the shredded coconut evenly over 1 of the prepared baking sheets. Do the same on the other baking sheet with the coconut flakes (if using).
3. Bake for 4-5 minutes, or until coconut is slightly golden (keep your eye on these babies because they can burn really quickly). Transfer the coconut into two separate bowls and allow to cool completely.
4. In a large mixing bowl, combine all of the dry ingredients (flour through cloves on the above list). Set aside.
5. Using a spatula, combine the wet ingredients (eggs through banana) in another bowl. Then fold the wet ingredients into the dry ingredients until a batter forms.
6. Fold in the toasted shredded coconut.
7. Pour 1/2 cup to 3/4 cup of batter (depending on how big your waffle iron is) onto the greased waffle iron and cook for 2 minutes and 30 seconds (this time varies according to waffle iron, so keep an eye on the waffles. You may need more or less time).
8. Turn the waffles out of the iron and onto a plate using a butter knife. Repeat with the remaining batter.
9. Serve the waffles with a dollop of plain Greek yogurt, topped with 1 tablespoon of toasted coconut flakes. Drizzle with agave, honey, maple syrup, or throw some peanut butter on top! It’s your call. Just eat them!