Ingredients
1/2
stick (1/4 cup) unsalted butter
1/4
cup packed light brown sugar
1/4
cup all-purpose flour
1/2
cup sweetened flaked coconut
Accompaniment: passion-fruit ice cream
Garnish: sliced star fruit
Special equipment: a small metal offset spatula
Directions
1.
Bring butter, brown sugar, and corn syrup to a boil over moderate heat, stirring. Add flour and cook, stirring constantly, until dough is slightly thickened, about 1 minute. Stir in coconut and cool to room temperature, about 45 minutes.
2.
Preheat oven to 375°F. Crumple foil to form a solid cone (about 6 inches long and 3 inches across widest part) for shaping cookies.
3.
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. Bake in middle of oven until golden, 6 to 8 minutes (cookies will spread to about 6 inches).
4.
Let cookies stand on baking sheet until just firm enough to hold their shape, about 2 minutes. Gently loosen cookies from baking sheet with offset spatula, then turn over so smooth sides are facing up. 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. Shape remaining cookie in same manner. (If cookies become too brittle to roll onto cone, return baking sheet to oven for a few seconds to soften.) Make and shape more cookies with remaining dough.
5.
Put 3 small scoops ice cream into each cone and put cones on plates.
7.
° Cones can be made 3 days ahead and kept in an airtight container at room temperature.
8.
° Cookies can be shaped into cups instead: Transfer cookies to inverted glasses with spatula and gently mold around glasses.
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