Steve and I went to Smorgasburg for lunch yesterday. It’s the outdoor food market that has been operating in Williamsburg, Brooklyn for the last few years. If you like food, it’s paradise. Stand after stand of prepared food from all corners of the world. Not your typical New York city street fair stuff, but quality food, like fried anchovies, fresh lobster rolls, beet sliders, ramen burgers, and little mini filipino spring rolls that burst with flavor.
When the weather is nice, it’s a beautiful scene. The Manhattan skyline in the background frames the smells and people mingling on the concrete plaza of the East River park, creating an urban tableau that attracts tourists from all over the world. But yesterday was the first day of its outdoor operation for this season (it moves to a smaller, indoor location in the winter) and let’s just say the weather wasn’t quite ready.
It was sunny but cold and really windy. Steve and I walked into the park and it was a like a scene for some yet-to-be-produced comedy series lampooning the new Brooklyn. Flannel shirts were fluttering everywhere. People were dodging garbage that kept being swept up by gusts of wind and thrown about. Hipsters were trying to eat their asian hot dogs without quite succeeding at preventing the toppings from flying straight into their unkempt beards. It was pretty funny.
Anyway, this recipe has absolutely nothing to do with Smorgasburg, Brooklyn, or anything else from this story. But these toasted coconut waffles have become our current favorites, especially since we’ve needed a break from the raised waffles we’ve been eating for years now. These are heartier waffles and the taste of toasted coconut is assertive but not overwhelming.
Toasted Coconut Waffles – Sligthly adapted from Bon Appétit
Note: You really need to use virgin, unrefined coconut oil for this, the kind that has a coconut taste and some coconut flakes in it. The refined kind will make these somewhat bland.
¾ cup unsweetened shredded coconut
1½ cups all-purpose flour
½ cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
2 large eggs
1 cup buttermilk
1 cup whole milk
⅔ cup virgin, unrefined coconut oil, melted
¼ cup sugar
Preheat oven to 400° F. Toast coconut on a rimmed baking sheet until golden brown, about 5-8 minutes. Let cool.
Whisk flour, cornstarch, salt, baking powder, and baking soda in a large bowl. Whisk eggs, buttermilk, milk, oil, and sugar in a medium bowl. Whisk buttermilk mixture into dry ingredients (do not overmix). Mix in coconut.
Working in batches, cook waffles in your waffle iron until golden brown. Serve topped with butter, syrup, and fresh fruit.