Apple Ring 'Samoas' 6.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nourish Apr 4, 2019

This healthful treat tastes like the intersection of a caramel apple and the iconic Girl Scout cookie whose name it honors. Sweet red apples, sliced into rings, are slathered with peanut butter (or another nut or seed butter); then topped with golden, toasted coconut and drizzled with chocolate.

Make Ahead: Toasted coconut may be made 1 week ahead and refrigerated in an airtight container. The finished apple rings can be covered and refrigerated for up to 4 hours.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes about 12 rings

Ingredients
  • 3/4 cup sweetened shredded coconut
  • 2 sweet red apples, such as Honeycrisp, Gala or Fuji (unpeeled)
  • 6 tablespoons smooth, natural-style peanut butter
  • 1 1/2 ounces dark chocolate, chopped

Directions

Preheat the oven to 350 degrees.

Scatter the coconut onto a rimmed baking sheet and toast for 7 to 10 minutes, stirring frequently, until golden brown. Cool completely.

Slice the apples crosswise into 1/4-inch slices, cutting right through the core. Discard the outermost slices, and use a melon baller or small spoon to remove the core and seeds from the center of each, forming apple rings.

Arranging the apple slices in a single layer on the baking sheet as you work, spread a thin layer of peanut butter on one side of each ring, then top with a generous amount of toasted coconut, pressing the coconut down slightly so it adheres.

Place the chocolate in a small microwave-safe bowl. Microwave it on high in 20-second bursts, stirring well in between, until just melted. Use a fork to drizzle the chocolate onto the tops of the apple rings; then transfer the tray of apple rings to the refrigerator. Chill, uncovered, for 15 minutes, before serving, until set.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Anne DiGiulio.

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