Coconut Peaks

1. 1

   Line a

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   with waxed paper; set aside. In a large saucepan, cook butter over medium-low heat until golden brown, about 5 minutes. Remove from the heat; stir in the coconut, sugar and cream.

3. 3

   Drop by rounded teaspoonfuls onto prepared

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   . Refrigerate until easy to handle, about 25 minutes.

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   Roll mixture into balls, then shape each into a cone. Return to

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   ; refrigerate for 15 minutes.

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   Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip bottoms of cones into chocolate; allow excess to drip off. Return to waxed paper to harden. Store in an airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.