Mini Waffle Pops With Chocolate, Coconut, And Macad

Name: Mini Waffle Pops With Chocolate, Coconut, And Macadamia Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour; 3 tablespoons white sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/2 cups milk; 3 eggs, beaten; 1/2 cup butter, melted; 1 teaspoon vanilla extract; 60 lollipop sticks; 6 ounces dark chocolate chips; 6 ounces white chocolate chips; 1/2 cup shredded sweetened coconut; 1/2 cup chopped roasted macadamia nuts

Servings: persons

1 3/4 cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups milk
3 eggs, beaten
1/2 cup butter, melted
1 teaspoon vanilla extract
60 lollipop sticks
6 ounces dark chocolate chips
6 ounces white chocolate chips
1/2 cup shredded sweetened coconut
1/2 cup chopped roasted macadamia nuts

1
Preheat and grease a waffle iron according to manufacturer's instructions.
2
Whisk flour, sugar, baking powder, and salt together in a large bowl.
3
Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened.
4
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.
5
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.
6
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.
7
Sprinkle coconut and macadamia nuts over the melted chocolate, pressing lightly to help toppings stick while chocolate cools and firms.

1073

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 3 tablespoons white sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and more.

Yes, Mini Waffle Pops With Chocolate, Coconut, And Macadamia Nuts falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Waffle Pops With Chocolate, Coconut, And Macadamia Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions