Coconut Peaks

Directions

1. 1
   Line a
2. 2
   with waxed paper; set aside. In a large saucepan, cook butter over medium-low heat until golden brown, about 5 minutes. Remove from the heat; stir in the coconut, sugar and cream.
3. 3
   Drop by rounded teaspoonfuls onto prepared
4. 4
   . Refrigerate until easy to handle, about 25 minutes.
5. 5
   Roll mixture into balls, then shape each into a cone. Return to
6. 6
   ; refrigerate for 15 minutes.
7. 7
   Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip bottoms of cones into chocolate; allow excess to drip off. Return to waxed paper to harden. Store in an airtight container in the refrigerator.