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1. Heat your waffle iron according to manufacturer's instructions.
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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).
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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.
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4. In a large mixing bowl, combine all of the dry ingredients (flour through cloves on the above list). Set aside.
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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.
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6. Fold in the toasted shredded coconut.
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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).
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8. Turn the waffles out of the iron and onto a plate using a butter knife. Repeat with the remaining batter.
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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!
