Coconut Cones

Written By Eryn Carroll

These cones are the perfect low-tox treat for any of your favorite cold summer snacks. Raw milk ice cream is our family’s fav!

Heads up, the cones are pretty fragile. If I can figure out how to fix that, I’ll be sure to update it here!

Ingredients:

  • 2 Tablespoons butter melted and cooled

  • 1/3 cup sugar

  • 2 teaspoons vanilla

  • 3 tablespoons arrowroot flower

  • 2 tablespoons coconut flour

  • 1/4 cup shredded coconut

  • 1/4 teaspoon salt

  • 2 eggs

Instructions:

  • Place ingredients in order listed in a bowl and whisk until smooth. Allow batter to rest for 3-5 minutes.

  • Place a pancake size amount of batter on a preheated and buttered pan. I do medium/low heat on my caraway pans (you can check them out here. Code ERYN helps save you some!) Cook them like a pancake until batter does not look “raw”. IDK, it only took a few minutes!

  • remove from pan and roll or form into desired shape while still hot. We did cones, but it would be fun to mold over an upside down bowl and do some brownie or cookie sundays in them!

I tried to make them in a waffle maker but it was a fail. If you manage to figure out how to make it work, I’d love for you to comment below and tell me what you did!

Eryn Carroll
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