Last August, in the middle of writing the coconut flour cookbook, I finally bought a waffle cone maker! I’ve been wanting one for years and I finally took the plunge. What took me so long? Geez.
I used the recipe that came with the waffle cone maker as reference and went from there. I’ve played around with coconut sugar, honey and maple syrup and they all work well.
Here’s the original recipe that comes with my waffle cone maker:
- 1 whole egg
- 1 egg white
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 2/3 cup sifted all-purpose flour
- 2 tablespoons butter melted and slightly cooled
Now that I’ve made countless waffle cones, I thought I would share my technique for making waffle cones that have a closed bottom, thereby preventing ice cream leakage. I take this stuff seriously.