How to Make Mini Waffle Pops with Chocolate, Coconut, and Macadamia Nuts - A Step-by-Step Guide

If you're in need of a fun and tasty treat for your next gathering or brunch, look no further than these Mini Waffle Pops with Chocolate, Coconut, and Macadamia Nuts! These bite-sized delights are not only delicious but also incredibly easy to make. With the perfect balance of sweet, nutty, and crunchy flavors, these waffle pops are sure to be a hit with kids and adults alike. Whether you're hosting a party or simply want to add a little excitement to your breakfast routine, these waffle pops...

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Ingredients

  • 1 ¾ cups all-purpose flour
  • 3 tablespoons white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups milk
  • 3 eggs, beaten
  • ½ cup butter, melted
  • 1 teaspoon vanilla extract
  • 60 lollipop sticks
  • 6 ounces dark chocolate chips
  • 6 ounces white chocolate chips
  • ½ cup shredded sweetened coconut
  • ½ cup chopped roasted macadamia nuts

Information

  • Prep Time: 30 mins
  • Cook Time: 3 mins
  • Total Time: 33 mins
  • Servings: 60
  • Yield: 60 waffle pops

  • 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.
  • Nutrition

    76 cal.

    • Total Fat: 5g
    • Saturated Fat: 2g
    • Cholesterol: 14mg
    • Sodium: 59mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 0g
    • Total Sugars: 3g
    • Protein: 1g
    • Calcium: 29mg
    • Iron: 0mg
    • Potassium: 32mg