Toasted Coconut Macaroon Cone Shells

Born for National Ice Cream Cone Day, these shells bake classic coconut macaroon batter into crisp edible cones. Coconut ice cream, dark chocolate, and toasted flakes finish the double-coconut dessert.

Serves 6 · 20 min prep · 22 min cook

Estimate for one serving

• 420 cal
• 6g protein
• 48g carbs
• 24g fat
• 3g fiber

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Ingredients

• 3 cups sweetened shredded coconut
• 3 large egg whites
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/8 tsp pinch of salt
• 6 waffle or sugar cones
• 1 pint coconut ice cream
• 1/3 cup toasted coconut flakes
• 4 oz dark chocolate

Instructions

1. 1Preheat the oven to 325°F and line a baking sheet with parchment paper.
2. 2In a large bowl whisk the egg whites with sugar, vanilla, almond extract, and salt until frothy and the sugar begins to dissolve.
3. 3Fold the sweetened shredded coconut into the egg-white mixture until every strand is evenly coated and sticky.
4. 4Spoon the macaroon mixture into a piping bag or use damp hands to press it firmly the outside of each cone, forming a thick even shell that covers the lower two-thirds.
5. 5Stand the coated cones upright on the prepared baking sheet, using crumpled foil rings if needed for stability.
6. 6Bake for 18 to 22 minutes until the coconut is deeply golden and fragrant and the shell feels set and crisp to the touch.
7. 7Cool the baked macaroon-coated cones completely on a wire rack so they harden and stay crunchy.
8. 8While cones cool, melt the dark chocolate and dip or drizzle the open rims, then sprinkle with extra toasted coconut flakes.
9. 9Just before serving, scoop coconut ice cream into each cooled macaroon cone shell, mounding it slightly above the rim.
10. 10Finish with a final shower of toasted coconut flakes and serve immediately so the baked coconut shell stays shatter-crisp against the cold ice cream.