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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 375 degrees 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. Per serving: 201 Calories; 4g Fat (18% calories from fat); 3g Protein; 39g Carbohydrate; 32mg Cholesterol; 164mg Sodium Serving Ideas : Garnish with fresh mint, if desired. 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. Recipe by: Cooking Light, October 1994, page 66 Posted to MC-Recipe Digest V1 #413 by firstname.lastname@example.org on Jan 28, 1997.
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