Apple Ring 'Samoas'

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:

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.