Title: Coconut Apples with Caramel Sauce
Categories: Desserts
Yield: 6 Servings

2 tb Chopped pecans
4 Soft coconut macaroons,
-broken into small pieces
2 lg Golden Delicious apples,
-(3/4 pounds) each peeled,
-cored and cut into 6 wedges
1 Egg, lightly beaten
Vegetable cooking spray
1/2 c Caramel-flavor topping
3 tb Apple cider
1 tb Bourbon
3/4 c Vanilla low-fat frozen
-yogurt
Fresh mint, (optional)

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 igor@digex.net on Jan 28, 1997.