Coconut Tuile Cones With Passion-Fruit Ice Cream
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
58
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Unsalted Butter3 tbsps
Light Corn Syrup1 cup
All-Purpose Flour1 cup
Sweetened Flaked CoconutDirections:
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 375°F
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
15
Bring butter, brown sugar, and corn syrup to a boil over moderate heat, stirring
16
Add flour and cook, stirring constantly, until dough is slightly thickened, about 1 minute
17
Stir in coconut and cool to room temperature, about 45 minutes
18
Preheat oven to 375°F
19
Crumple foil to form a solid cone (about 6 inches long and 3 inches across widest part) for shaping cookies
20
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
21
Bake in middle of oven until golden, 6 to 8 minutes (cookies will spread to about 6 inches)
22
Let cookies stand on baking sheet until just firm enough to hold their shape, about 2 minutes
23
Gently loosen cookies from baking sheet with offset spatula, then turn over so smooth sides are facing up
24
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
25
Shape remaining cookie in same manner
26
(If cookies become too brittle to roll onto cone, return baking sheet to oven for a few seconds to soften
27
) Make and shape more cookies with remaining dough
28
Put 3 small scoops ice cream into each cone and put cones on plates