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1
Preheat the oven to 350.
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2
Trace a 6-inch circle onto 5 separate sheets of parchment paper.
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3
Turn the sheets over and brush butter inside the rounds and 1 inch beyond the traced rims.
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4
Form a 12-inch sheet of foil into a 6-inch long cone.
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5
Wrap another sheet of foil around the cone to smooth the surface.
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6
In a food processor, process the coconut until fine.
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7
Add the sugar, eggs and 1 tablespoon of the melted butter; process until the batter is combined.
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8
Transfer the batter to a bowl.
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9
Set 1 of the prepared sheets of parchment on a baking sheet.
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10
Spoon 1 1/2 tablespoons of the batter onto the buttered round.
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11
Using an offset spatula, spread the batter to the edge of the circle in a thin and even layer.
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12
Bake the tuile for 6 minutes, or until golden all over.
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13
Immediately transfer the parchment paper to a work surface.
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14
Carefully roll the tuile around the aluminum-foil cone, pressing it into a cone shape; let cool for 1 to 2 minutes before removing the foil cone from inside the tuile.
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15
Repeat with the remaining batter, using each piece of parchment paper twice and buttering the rounds between batches.
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16
Using a small pastry brush, coat the inside of each cone with melted chocolate.
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17
Brush the outer rim of the cone with a 1/2-inch band of melted chocolate.
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18
Transfer the cones to a baking sheet lined with wax paper and chill until set.
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19
Fill with scoops of ice cream and serve at once.
