Description
Tart apples become a crispy cradle for sticky caramel and fragrant, toasted coconut, all drizzled with silky chocolate—that perfect balance of crunch and gooey sweetness.
Ingredients
- 2 apples
- 1/2 cup caramel sauce
- 1/3 cup shredded sweetened coconut
- 1/4 cup semisweet chocolate chips
- 1 teaspoon vegetable oil
- 1/8 teaspoon salt
Instructions
- Preheat the oven broiler on high and line a baking sheet with parchment paper.
- Wash the apples and remove the cores, then slice into 1/4-inch thick rounds.
- Arrange the apple slices on the prepared baking sheet and spread caramel sauce over each slice.
- Evenly sprinkle shredded coconut over the caramel-topped apple slices.
- Place the baking sheet under the broiler for 1-2 minutes until the coconut is lightly toasted, watching closely to prevent burning.
- While the coconut toasts, combine the chocolate chips and vegetable oil in a microwave-safe bowl and heat in 20-second intervals, stirring until smooth.
- Remove the apple slices from the oven and allow them to cool slightly before drizzling with the melted chocolate; finish with a light sprinkle of salt.
Notes
- Use Granny Smith apples for a tart-sweet contrast.
- Keep a close eye under the broiler as coconut can burn quickly.
- For a sweeter variation, use milk chocolate chips instead of semisweet.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.