Place 6 tbsp butter in a small microwave safe dish. Microwave for 40-60 seconds until butter is melted. Allow to cool for 2-3 minutes.

In a large bowl, combine flour, baking powder, salt, and sugar. Whisk to combine

Add beaten egg, melted butter, and vanilla to flour blend. Whisk until smooth. The batter will be thick.

Place one TBSP batter on preheatd Dash Pizzelle maker. Lower lid and cook for 2 minutes.

Once pizzelle is done cooking, work quickly to drape it to form into a taco shape.

To make a taco shell shape, you have a few options. I chose to use a taco holder as my form, and drape my cooked pizzelles on that. Another option is to drape your cooked pizzelle over a large wooden spoon, placed across a bowl.

Repeat until all pizzelle batter is cooked, and shaped into taco shells

To fill shells, remove ice cream from freezer and allow to soften for 5 minutes.

Cover a cookie sheet with parchment paper. Place all taco shells on lined cookie sheet. Using a small scoop or spoon, fill each pizzelle taco shell with ice cream. You may need to use your fingers to gently push the ice cream in.

Once all shells are filled with ice cream, place in freezer on parchment lined cookie sheet for 30 minutes so ice cream can harden.

Meanwhile, in a medium bowl, combine chocolate chips and coconut oil. Microwave for 30 second intervals, stirring after each time, to melt chocolate. This took 1 - 1.5 minutes in my microwave.

After 30 minutes, remove filled choco tacos from freezer. Working with only one or two at time, dip the tacos in chocolate, using a rolling motion from end to end to completely coat the taco. Spoon in melted chocolate to fill any gaps.

If you would like to add chopped nuts or sprinkles, do so immediately after dipping in chocolate. The cold temperature of the ice cream will cause the chocolate to set quickly.

Place coated choco tacos back on parchment paper, and return to freezer for 15 minutes to allow chocolate to completely harden. And then serve!