Mini Waffle Pops with White Chocolate, Coconut, and Candied Ginger
Turn ordinary waffles into fun and festive party treats. These easy mini waffles are baked on lollipop sticks, drizzled with white chocolate, and crusted with shredded coconut and candied ginger.
- Serves: 60 persons
- 1¾ cups all-purpose flour
- 3tablespoons white sugar
- 1tablespoon baking powder
- ½teaspoon salt
- 1½ cups milk
- 3eggs, beaten
- ½cup butter, melted
- 1teaspoon vanilla extract
- 60lollipop sticks
- 1(12 ounce) package white chocolate chips
- ½cup shredded sweetened coconut
- ½cup minced candied ginger
Step 1Preheat and grease a waffle iron according to manufacturer's instructions.
Step 2Whisk flour, sugar, baking powder, and salt together in a large bowl.
Step 3Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened.
Step 4Pour 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.
Step 5Melt white chocolate 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 white chocolate over each waffle pop.
Step 6Sprinkle coconut and candied ginger over the melted chocolate on each waffle pop, lightly pressing toppings to help stick to chocolate as it cools and firms.