Coconut Tuile Cones with Passion-Fruit Ice Cream

1. 1

   Bring butter, brown sugar, and corn syrup to a boil over moderate heat, stirring.

2. 2

   Add flour and cook, stirring constantly, until dough is slightly thickened, about 1 minute.

3. 3

   Stir in coconut and cool to room temperature, about 45 minutes.

4. 4

   Preheat oven to 375F.

5. 5

   Crumple foil to form a solid cone (about 6 inches long and 3 inches across widest part) for shaping cookies.

6. 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. 7

   Bake in middle of oven until golden, 6 to 8 minutes (cookies will spread to about 6 inches).

8. 8

   Let cookies stand on baking sheet until just firm enough to hold their shape, about 2 minutes.

9. 9

   Gently loosen cookies from baking sheet with offset spatula, then turn over so smooth sides are facing up.

10. 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. 11

    Shape remaining cookie in same manner.

12. 12

    (If cookies become too brittle to roll onto cone, return baking sheet to oven for a few seconds to soften.)

13. 13

    Make and shape more cookies with remaining dough.

14. 14

    Put 3 small scoops ice cream into each cone and put cones on plates.

* Per serving · 4 servings · Values may vary.