Coconut Tuile Cones with Passion-Fruit Ice Cream

  1. Bring butter, brown sugar, and corn syrup to a boil over moderate heat, stirring.
  2. Add flour and cook, stirring constantly, until dough is slightly thickened, about 1 minute.
  3. Stir in coconut and cool to room temperature, about 45 minutes.
  4. Preheat oven to 375F.
  5. Crumple foil to form a solid cone (about 6 inches long and 3 inches across widest part) for shaping cookies.
  6. Drop 2 (1-tablespoon) portions of dough 6 inches apart on a buttered baking sheet and pat each into a 5-inch round with your fingertips.
  7. Bake in middle of oven until golden, 6 to 8 minutes (cookies will spread to about 6 inches).
  8. Let cookies stand on baking sheet until just firm enough to hold their shape, about 2 minutes.
  9. Gently loosen cookies from baking sheet with offset spatula, then turn over so smooth sides are facing up.
  10. Roll 1 cookie onto cone and cool on cone until cookie holds cone shape, about 15 seconds, then carefully slip off onto a rack to cool completely.
  11. Shape remaining cookie in same manner.
  12. (If cookies become too brittle to roll onto cone, return baking sheet to oven for a few seconds to soften.)
  13. Make and shape more cookies with remaining dough.
  14. Put 3 small scoops ice cream into each cone and put cones on plates.

butter, brown sugar, light corn syrup, allpurpose, coconut, accompaniment

Taken from www.epicurious.com/recipes/food/views/coconut-tuile-cones-with-passion-fruit-ice-cream-106601 (may not work)

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