Imagine biting into a perfectly baked apple, its surface glistening with golden coconut, dripping with rich, velvety caramel sauce that promises to make your taste buds dance with joy. This isn't just another dessert - it's a culinary experience that transforms the humble apple into a show-stopping treat that will have everyone at your table begging for seconds. Whether you're looking to impress guests or treat yourself to a decadent yet surprisingly simple dessert, these Coconut Apples with Caramel Sauce are about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium apples
- 1 cup shredded coconut
- 1 cup caramel sauce
- 1/2 tsp cinnamon
- 1/4 cup chopped nuts (optional)
Instructions
- Wash and dry the apples thoroughly. Using a sharp knife, carefully core the apples, creating a hollow center without cutting through the bottom.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- In a shallow dish, mix the shredded coconut with ground cinnamon, ensuring even distribution of the spice.
- Roll each prepared apple in the coconut mixture, pressing gently to help the coconut adhere to the apple's surface. Make sure the entire apple is evenly coated.
- Place the coconut-covered apples on the prepared baking sheet, standing upright. If desired, sprinkle additional chopped nuts around the base of the apples.
- Bake in the preheated oven for 12-15 minutes, or until the apples are tender when pierced with a fork and the coconut is lightly golden brown.
- Remove from the oven and let cool for 2-3 minutes to allow the apples to set and prevent burning.
- Warm the caramel sauce in a small saucepan over low heat or in the microwave until it reaches a smooth, pourable consistency.
- Transfer the baked coconut apples to serving plates and generously drizzle with warm caramel sauce.
- Garnish with additional chopped nuts if desired, and serve immediately while warm.
Tips
- Choose firm, crisp apples like Granny Smith or Honeycrisp for the best texture and flavor contrast.
- Ensure your apples are thoroughly dried before coating to help the coconut adhere better.
- Toast the coconut briefly before coating for an enhanced nutty flavor.
- Use a melon baller or apple corer for the most precise and clean apple coring.
- Check the apples a few minutes early to prevent overcooking - you want them tender, not mushy.
- Warm the caramel sauce just before serving to maintain the perfect drizzling consistency.
- For a gourmet touch, use freshly toasted nuts and sprinkle them while the caramel is still warm.
- If you prefer a less sweet version, use unsweetened coconut and a dark caramel sauce.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 16g
Saturated Fat: 12g
Cholesterol: 5mg