Coconut Ebelskivers

1/2 cup flour

1/4 tsp baking powder

1/4 tsp salt

4 large eggs, separated

1/2 cup whole milk

1/2 teaspoon vanilla

1/2 cup powdered sugar

1 cup sweetened shredded coconut

1 Tbsp unsalted butter, melted and slightly cooled

Preheat oven to 200 degrees. Whisk together the flour, baking powder and salt. Put 2 of the egg yolks in another bowl. Reserve remaining 2 yolks. Add milk and vanilla. Whisk to blend. Add yolk mixture to the four mixture and using a wooden spoon, mix until well blended. Batter will be lumpy.

Beat the 4 egg whites until foamy. Slowly add the powdered sugar in 3 additions, beating well after each addition. Continue beating until the egg whites are glossy and stiff, about 5 minutes. Using rubber spatula, fold about 1/3 of the egg whites into the batter to lighten it, then fold in the rest together with 3/4 cup of the coconut until no white streaks remain.

Brush the wells of the ebelskiver pan with some of the melted butter and place over medium-low heat. When the butter starts to bubble, working quickly, spoon a heaping 1/2 tsp of the remaining coconut into each well. Add 2 Tbsp batter to each well. Cook about 5-7 minutes or until the bottoms are lightly browned and crisp. Using 2 short wooden skewers turn all the pancakes and cook until lightly browned on the second side, about 3 minutes longer.

Makes 21, 4-7 servings.