Photo credit: Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post
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
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.
Makes 6 servings, makes about 12 rings
Serving size: 2 rings
Per serving: Calories 240; Total Fat 15g; (Sat Fat 7g); Protein 5g; Carb 23g; Fiber 5g; Cholesterol 0mg; Sodium 110mg, Sugar 16g