In your blender, combine the eggs, coconut sugar, almond flour,
arrowroot starch, tapioca starch, butter, vanilla, and salt and blend
on high until smooth, about 30 seconds.
Fill a ¼-cup dry measuring cup with batter and pour into
the center of your preheated waffle cone maker (don’t scrape out the
extra batter from the cup, just keep refilling and pouring until the
end, and then scrape). Cook for 1 minute, and then check for a light
brown color; cook for an additional 20 to 40 seconds, if necessary,
and/or adjust the setting according to the manufacture’s instructions
if the cones are getting too dark or not cooking fast enough.
Quickly remove the waffle from the maker and place on a clean
dish towel. Use the cloth to help lift and roll the waffle cone around
the cone form. Hold the cone for a few seconds to cool into shape,
then transfer to a cone holder or set in a tall glass to cool
completely. Repeat until all the batter is used.
Melt the chocolate chips in the top of a double boiler. Dip the
top of the cones into the melted chocolate. Place the cones back in
the cone holder or glasses to allow the chocolate to cool and harden.
6 Waffle cones will keep in an airtight container for up to a week.
Fill with ice cream of your choice and enjoy!