Coconut Pecan Waffles Recipe

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Toasted coconut and pecans add a nutty taste to these delicious waffles from our home economists. Give them a try the next time you're warming up the waffle iron.—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 2 cups biscuit/baking mix
  • 2 eggs, lightly beaten
  • 1/2 cup canola oil
  • 1 cup club soda
  • 1/4 to 1/2 teaspoon coconut extract
  • 1/2 cup sweetened shredded coconut, toasted
  • 1/2 cup chopped pecans, toasted

Nutritional Facts

2 each: 457 calories, 36g fat (7g saturated fat), 71mg cholesterol, 553mg sodium, 30g carbohydrate (4g sugars, 2g fiber), 6g protein.


  1. In a large bowl, combine the biscuit mix, eggs and oil. Add club soda and extract; stir until smooth. Gently fold in coconut and pecans.
  2. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 12 waffles.
Originally published as Coconut Pecan Waffles in Quick Cooking January/February 2006, p47

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Sadie01 User ID: 2581888 81379
Reviewed Feb. 3, 2013

"I have made this recipe many times and really love it. The club soda gives them a crispy outside but they are soft in the inside. I substitute butter or coconut oil for the canola oil because I don't like to use the canola oil."

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