Active Time
N/A
Total Time
1 HR 30 MIN
Yield
Serves : Makes 10 cones
© Deborah Jones

How to Make It

Step 1    

Preheat the oven to 350°. Trace a 6-inch circle onto 5 separate sheets of parchment paper. Turn the sheets over and brush butter inside the rounds and 1 inch beyond the traced rims. Form a 12-inch sheet of foil into a 6-inch long cone. Wrap another sheet of foil around the cone to smooth the surface.

Step 2    

In a food processor, process the coconut until fine. Add the sugar, eggs and 1 tablespoon of the melted butter; process until the batter is combined. Transfer the batter to a bowl.

Step 3    

Set 1 of the prepared sheets of parchment on a baking sheet. Spoon 1 1/2 tablespoons of the batter onto the buttered round. Using an offset spatula, spread the batter to the edge of the circle in a thin and even layer. Bake the tuile for 6 minutes, or until golden all over.

Step 4    

Immediately transfer the parchment paper to a work surface. Carefully roll the tuile around the aluminum-foil cone, pressing it into a cone shape; let cool for 1 to 2 minutes before removing the foil cone from inside the tuile. Repeat with the remaining batter, using each piece of parchment paper twice and buttering the rounds between batches.

Step 5    

Using a small pastry brush, coat the inside of each cone with melted chocolate. Brush the outer rim of the cone with a 1/2-inch band of melted chocolate. Transfer the cones to a baking sheet lined with wax paper and chill until set. Fill with scoops of ice cream and serve at once.

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