Preheat your pizzelle maker according to manufacturer directions.
In a large bowl, add the dry ingredients and whisk to blend them together.
In a small bowl, microwave the coconut oil if it is solid. Melt it until it is just melted and not too hot. Add the vanilla extract and eggs. Whisk to blend the wet ingredients.
Pour the wet ingredients into the dry ingredients and mix them into a cookie dough.
Spray non-stick coconut oil on the pizzelle maker plates if your maker is not non-stick.
Add 1-2 tablespoons of cookie dough onto the pizzelle maker. Place the dough a little off center towards the top so that when you close the lid, the dough doesn't go past the bottom plate.
Cook the pizzelles for 2-3 minutes, depending on the manufacturer's directions.
Quickly remove a pizzelle and gently bend it into a taco shape "U shape". Place it between two coffee mugs to set the shape.
After a few minutes, place the dessert taco shell onto a wire rack to further cool.
Fill the cookie taco shells with ice cream and chocolate, or fresh fruit and whipped cream.