How to Make It
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.
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.
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.
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.
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.