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