Samoa Apple Slices (Printable)

Apple rounds layered with caramel, toasted coconut and chocolate—quick, gluten-free treat ready in 20 minutes.

# Ingredient List:

→ Apples

01 - 3 large crisp apples, such as Granny Smith or Honeycrisp, cored and sliced into 1/4-inch rings

→ Toppings

02 - 1 cup soft caramel candies or caramel dip
03 - 1 cup shredded sweetened coconut
04 - 1/2 cup semisweet or dark chocolate chips
05 - 1 teaspoon coconut oil, optional, for chocolate drizzle
06 - Pinch of flaky sea salt, optional

# Steps:

01 - Place the shredded coconut in a dry skillet over medium heat and stir frequently for 3 to 5 minutes until lightly golden and aromatic. Remove from heat and allow to cool.
02 - Core apples and slice crosswise into 1/4-inch thick rounds. Arrange apple slices on a tray lined with parchment paper.
03 - If using caramel candies, microwave with 1 tablespoon water in 20-second intervals, stirring until smooth. If using caramel dip, warm until easily spreadable.
04 - Spread a thin layer of melted caramel over each apple slice using a spoon or small spatula.
05 - Scatter generous amounts of toasted coconut over the caramel-coated apple slices, pressing gently to ensure adherence.
06 - Microwave chocolate chips with coconut oil, if using, in 20-second intervals, stirring between bursts, until fully melted and smooth.
07 - Using a fork or piping bag, drizzle the melted chocolate over the coconut-topped apple slices.
08 - Optionally sprinkle flaky sea salt over the apple slices. Allow chocolate and caramel to set for 5 minutes before serving.

# Expert Advice:

01 -
  • This is one of those secretly easy recipes that looks like you fussed forever.
  • Fresh apples turn a cookie-inspired treat into something bright, juicy, and perfect for sharing.
02 -
  • Don’t walk away while toasting coconut—it turns from golden to burnt in the blink of an eye!
  • Warming the caramel and chocolate separately means you won’t wrestle with a sticky mess all at once.
03 -
  • Apples can oxidize quickly, so toss slices lightly in lemon water if you need a little extra time before serving.
  • Layering on a thin base of caramel first helps everything stick and keeps the coconut from sliding off.

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