Spoon some ice cream into 1 cone, packing gently to fill. Dip large (1/4 cup) round ice cream scoop into bowl of hot water. Scoop large mounded ball of ice cream onto cone, pressing gently.

1 tablespoon unsalted melted butter, plus more for brushing. 1 1/4 cups unsweetened shredded coconut (3 ounces) 1/2 cup sugar. 2 large eggs. 1/2 pound bittersweet chocolate, chopped and melted ...

Pipe the ice cream into prepared cones. Place in freezer until the ice cream is firm, about an hour. Reheat remaining magic shell mixture in the microwave on 50% power for 15 seconds.

Remove one cone at a time from the freezer and dip the ice cream end into the magic chocolate dip. Make sure the temperature is around 35C/95F, and no less than 30C/85F.