Yields Makes about 4 large 7" waffles
Preheat oven to 200ºF, and preheat waffle iron to the hottest setting. Place a small stainless steel or glass mixing bowl in the oven to get it warm (or microwave glass bowl for about 30 seconds).
Sift or stir together flour, sugar, shredded coconut, baking powder, and salt into a large mixing bowl.
Separate eggs-- putting egg whites in the small warm bowl, and egg yolks in a medium mixing bowl. Whisk egg yolks together with coconut milk, white vinegar, coconut oil, and vanilla. Slowly pour egg yolk batter into dry ingredients, and gently whisk until ingredients are blended but not completely smooth. Batter will be lumpy. Overbeating will form more gluten, and result in chewier waffles.
Add 1-2 drops of vinegar to the egg whites. Using an electric hand mixer, beat whites on high until stiff peaks form. (Mixture will double or triple in size, and when the hand mixer is pulled up, the egg whites will stick straight out on the beaters, forming stiff peaks).
Use a plastic spatula to gently fold the egg whites into the waffle batter.
Pour batter into waffle iron, and cook until steam stops coming out from the iron. Waffles should be golden brown. Place waffles in the warm oven while you finish cooking the batter.
Serve waffles while warm, and add toppings. Leftover waffles can be stored between wax paper in an airtight container in the freezer for several weeks.
*Calorie Information was calculated per serving using My Fitness Pal.