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    Coconut Apples with Caramel Sauce


    Source of Recipe


    Cooking Light, October 1994, page 66

    List of Ingredients




    2 tablespoons chopped pecans
    4 soft coconut macaroons broken into small pieces
    2 large Golden Delicious apples (3/4 pounds) peeled, cored and cut into 6 wedges
    1 egg lightly beaten
    Vegetable cooking spray
    1/2 cup caramel-flavor topping
    3 tablespoons apple cider
    1 tablespoon bourbon
    3/4 cup vanilla low-fat frozen yogurt
    Fresh mint (optional)

    Recipe



    Place pecans and macaroon pieces in food processor, and process 10 seconds or until finely chopped. Dip apple wedges into egg, and dredge in macaroon mixture. Place apples on a baking sheet coated with cooking spray. Bake at 375¼F for 35 minutes or until apples are browned and tender. Combine caramel topping, apple cider, and bourbon in a small bowl, and stir well with a wire whisk. Yield: 6 servings.

    Notes: Apples that cook tender without falling apart are a must in this recipe -- Golden Delicious and Rome work well. To serve, spoon 2 tablespoons caramel sauce onto each of 6 dessert plates, and top with 2 apple wedges and 2 tablespoons frozen yogurt.

 

 

 

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