Directions

For the cones

1. In a bowl, whisk the egg whites, sugar, milk and vanilla extract until combined. Whisk in the flour and then the melted butter. 2. Lightly grease a frying pan and spread two tablespoons of batter trying to make an even circle of about 5 inches/12 cm. Cook over medium heat for 2 to 3 minutes on each side. (until it’s nicely golden)

3. Remove from the pan and roll it in a cone immediately. Make sure to work quickly and that you tighten the base to avoid leaks. Hold in place for a couple minutes and allow to cool while repeating with the remaining batter. (You can use this tool…it helps a lot since the cone will be pretty hot, I got mine for $1 at Value Village)

NOTE: Cones should be eaten the same day as they are losing their crunchy quite fast.

For the final assembly

1. Place small pieces of dark chocolate in a microwave safe mug and heat it for 20 seconds. Remove from the microwave and stir it with a spoon. Repeat this last step multiple times until your chocolate is completely melted. (this method allows you to use the microwave and to make sure your chocolate don’t burn)

2. Drop a small amount of chocolate into each cone bottoms so it seals them - and place in the fridge for 5 minutes.

3. Dip the cones into chocolate and dip it in coconut. Let rest 5 minutes in the fridge again.

4. Place your ice cream scoops in each cone and top with more melted chocolate or coconut. (you may want to take the ice cream out of the freezer and let it sit on thew counter for a few minutes…will be easier to shape the scoops!) ENJOY!

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