• Place your Waffle Tray on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven at 415F/215C.

WAFFLES PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
  3.17 oz butter
• In your mixing bowl, combine the all-purpose flour, baking powder, sugar and sea salt. Make a well, add the eggs, milk, cooled melted butter and vanilla bean paste. Mix until combined ; then fold the shredded coconut together with the chocolate chips.
  6.70 oz all-purpose flour, 1 tsp baking powder, 2.65 oz granulated sugar, 1/16 tsp sea salt, 3 eggs, 8.64 oz unsweetened coconut milk, 1 tsp vanilla bean paste, 2.65 oz shredded coconut, 2.65 oz dark chocolate chips
  
• Scoop the batter into the Waffle Tray (About 2 scoops per well) and flatten using your offset spatula.
  

BAKE!

• Bake for 12 minutes at 415F/215C. (Every oven heats differently, monitor your waffles from 10 minutes). They are ready when they have puffed up and golden. TIP: Once my oven is preheated, I like to place the waffle tray in the oven so they get crispy when they are baked.
  
• Once your Coconut & Chocolate Chip Waffles are out of the oven, let them cool down for about 1 minute, then, unmold. Enjoy as is or with your favorite topping. Bon Appétit!