Toasted Coconut Caramel Apples

Fall.  Oh how sweet it is.  And what sweet treats it brings! Before there was Pinterest, there were actual, paper magazines to tear good looking things out of.  (Hint Hint, all you cyber geeks- there still are!)  I have a binder full of recipes I’ve torn out of magazines, had passed along to me, and printed out.  When given a half a bushel of apples recently, I went thumbing through there.  And what did I find but a recipe for caramel apples and some delicious variations! Think Caramel Apples meet Samoa Cookies for these wonderfully delicious morsels.  Each crisp bite will fill your heart with glee as you enjoy your crisp fall day.

Toasted Coconut Caramel Apples

Reach For:

1 package of sweetened shredded coconut

2 14 oz packages of caramels, unwrapped

2 TBSP of water

8 of your favorite apples

8 popsicle sticks

wax or parchment paper


Prepare apples by washing, drying, then putting one sliver in the bottom of each one and jamming a popsicle stick in the slit. Place on a wax or parchment paper-lined sheet and set aside.  Line another baking sheet with wax or parchment paper.  Sprinkle shredded coconut over entire pan.  Broil until golden brown (check OFTEN!).  Remove from oven. In a double boiler, melt caramels and water, stirring together.  When it’s completely melted, dip apples in caramel, then roll in toasted coconut.  Set back on original sheet and refrigerate for about 30 minutes.

Yields: 8 servings

Recipe Source: Modified from the Publix Magazine

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This week we’re partying with: Teach Me Tuesday , Chef In Training , A Glimpse Inside , Wake Up Wednesdays , Happy Hour Friday , Weekend Potluck

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