Mini Waffle Pops With Chocolate, Coconut, And Macadamia Nuts - cooking recipe

Ingredients

1 3/4 cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups milk
3 eggs, beaten
1/2 cup butter, melted
1 teaspoon vanilla extract
60 lollipop sticks
6 ounces dark chocolate chips
6 ounces white chocolate chips
1/2 cup shredded sweetened coconut
1/2 cup chopped roasted macadamia nuts

Preparation

Preheat and grease a waffle iron according to manufacturer's instructions.
Whisk flour, sugar, baking powder, and salt together in a large bowl.
Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened.
Pour 2 teaspoons batter into the preheated waffle iron for each waffle, leaving spaces between each. Insert a lollipop stick about 3/4 of the way into each pool of batter; close the lid. Cook until golden and crispy, about 1 minute. Transfer each waffle pop to a cooling rack and repeat with the remaining batter.
Melt dark chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Transfer melted dark chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped; drizzle over 1 side of each waffle pop.
Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Transfer melted white chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped; drizzle over the dark chocolate.
Sprinkle coconut and macadamia nuts over the melted chocolate, pressing lightly to help toppings stick while chocolate cools and firms.