Coconut Caramel Apples Recipes

CARAMEL APPLES WITH COCONUT & CHOCOLATE DRIZZLE

Steps:

• Insert wooden pop sticks into stem ends of apples. Microwave caramels and water in deep microwaveable bowl on HIGH 2 to 3 minutes or until caramels are melted, stirring every minute.
• DIP apples in caramel, turning to evenly coat; scrape excess from bottoms of apples. Roll apples in coconut; place on greased tray. Refrigerate 15 minutes.
• MICROWAVE chocolate in separate deep microwaveable bowl on HIGH 1 minute or 1 minute 15 seconds or until chocolate is almost melted, stirring after 1 minute; stir until completely melted. Drizzle chocolate over apples; return to tray. Let stand until chocolate is firm. Keep refrigerated.
• KRAFT KITCHENS TIPS:.
• SIZE-WISE:.
• Here's a special-occasion treat that is perfect for enjoying in the fall when apples are at their peak.
• SUBSTITUTE:.
• Substitute 2/3 cup chopped PLANTERSS Salted Peanuts for the toasted coconut.
• COOKING KNOW-HOW:.
• If the apples you purchased are waxed, be sure to wash the wax off completely before dipping apples in the melted caramels.

CARAMEL APPLE COCONUT DESSERT

Steps:

• Preheat oven to 400f degrees.
• In a small bowl, stir together, brown sugar, honey, cinnamon, salt and coconut milk.
• Place apple slices in a 4 cup casserole with a lid; pour brown sugar mix over apples and stir to coat.
• Sprinkle coconut over and mix in; put the lid on and bake for 30 minutes.

COCONUT APPLE CAKE

Steps:

• Combine flour, baking soda, salt and cinnamon. In a bowl, beat eggs, and sugar; add oil, vanilla and orange juice. Gradually stir in flour mixture. Stir in apples, nuts and coconut. Turn into a greased 13-in. x 9-in. baking pan. Bake at 325° for 60 minutes or until cake tests done.

CARAMEL APPLES WITH COCONUT & CHOCOLATE DRIZZLE

Steps:

• Wash apples, then dry completely. (Note: In order for the caramel sauce to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the caramel sauce.)
• Insert wooden pop stick into stem end of each apple. Microwave caramels and water in large glass microwaveable bowl on HIGH 2 to 2-1/2 min. or until caramels are completely melted and mixture is well blended when stirred.
• Cover large plate with parchment; spray with cooking spray. Dip apples, 1 at a time, into caramel sauce, turning to evenly coat each apple. Hold dipped apple over bowl to let excess caramel drip back into bowl. Dip apples in coconut; place on prepared plate. Refrigerate 15 min.
• Microwave chocolate in separate microwaveable bowl 1 to 1 min. 15 sec. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted. Drizzle chocolate over apples; return to plate.
• Refrigerate 1 hour or until chocolate is firm. Remove apples from refrigerator 15 min. before serving. (Note: Caramel apples can be refrigerated up to 2 days before serving.)