In a mixing bowl, combine the egg, egg white and salt. Whisk lightly to mix up the egg a bit.
Whisk or blend in the sugar. Note that the sucanat does not dissolve well, but do the best you can.
Add the flour and mix well, being sure to get rid of any lumps.
Slowly whisk in the coconut oil.
On your heated and oiled waffle cone iron, spread 3 tbsp. of batter over the iron and close the lid up tight. I found it was best to pour the batter right onto the center and let the iron distribute it evenly.
When the waffle is done, transfer to a heat-safe surface (they will be hot!!!) and roll the waffle up with the cone form. Let the waffle cool for a few minutes on the form, seam side down while you start the next waffle on the waffle maker.
Storage: These do not have a long shelf-life. But I found the best way to store them was to simply keep them in the fridge in a gallon-sized ziplock bag.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data is for the cones only.