Light Italian Pizzelles

1. 1

   Melt the coconut oil and set aside to cool. Heat the pizzelle maker.

2. 2

   In a large bowl, beat the eggs and sugar.

3. 3

   Add the cooled melted coconut oil, vanilla extract, coconut extract and water.

4. 4

   Sift flour and baking powder then add to the egg mixture. Batter will be sticky. If batter is too thick, add a bit more water.

5. 5

   Spray a small cookie scoop inside and out with a no-stick cooking spray. Drop a scoop of cookie dough onto the centre of the hot pizzelle machine. I cook mine for between 60 seconds and 70 seconds. Each machine heats differently and it depends on how dark you like your Pizzelles.

6. 6

   Place Pizzelles on a cooling rack. Once cooled, store in an airtight container to keep crispy.

7. 7

   NOTE: Use a calorie free sweetener that replaces sugar cup for cup. If you are using regular granulated sugar instead of the sweetener, do not add the 1/2 cup water.

* Per serving · 4 servings · Values may vary.