In a large mixing bowl, dissolve yeast in warm milk. Whisk in melted butter, sugar, egg yolks, vanilla, salt, flour, cocoa powder and melted coconut oil. Cover and let rise 1-1/2 hours.
In a separate bowl, beat egg whites until stiff, then fold into the batter.
Cook in a Belgian waffle iron (according to manufacturer's instructions) until crisp. Repeat with remaining batter.
Top with maple syrup OR coconut ice cream, drizzled with salted caramel, and sprinkled with toasted coconut.