"I created this waffle recipe to recapture the memorable tropical tastes we enjoyed while visiting Hawaii," explains Darlene Brenden of Salem, Oregon.
- 1 can (20 ounces) crushed pineapple, undrained
- 1/2 cup sugar
- 1/2 cup flaked coconut
- 1/2 cup light corn syrup
- 1/4 cup pineapple juice
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 eggs, separated
- 1 cup milk
- 1/4 cup butter, melted
- 1 can (8 ounces) crushed pineapple, well drained
- 1/4 cup flaked coconut
- 1/4 cup chopped macadamia nuts
- Additional chopped macadamia nuts, toasted, optional
- In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, for 12-15 minutes or until sauce begins to thicken; set aside.
- In a large bowl, combine the flour, baking powder, sugar and salt. Combine egg yolks, milk and butter; stir into dry ingredients just until combined. Stir in pineapple, coconut and nuts. Beat egg whites until stiff peaks form; fold into batter (batter will be thick).
- Preheat waffle iron. Fill and bake according to manufacturer's directions. Serve with pineapple sauce and additional nuts if desired. Yield: 16 (4-inch) waffles.
Originally published as Hawaiian Waffles in Taste of Home April/May 2000, p8
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