Preheat the oven to 350°. Scoop 48 level teaspoons of the batter and roll each into a ball. Place 8 balls on a large ungreased cookie sheet, 4 inches apart. Keep the rest of the balls refrigerated. Bake the cookies for 9 minutes, or until they stop bubbling. Set the baking sheet on a wire rack and let the cookies cool for 3 minutes. Working very quickly, form 4 of the cookies into cones: Carefully lift 1 cookie at a time with a spatula and roll it, bumpy side out, into a cone shape. Press the seam to close, transfer to a wire rack and let cool. Transfer the remaining 4 flat cookies to the rack. Repeat with the remaining balls, forming half into cones and transferring the remaining flat cookies to a wire rack to cool. Between batches, run the underside of the baking sheet under cool water and wipe it dry.