Lemon-Coconut-Almond Haroset

Lemon-Coconut-Almond Haroset Recipe
Becky Luigart-Stayner
A touch of coconut lends this haroset exotic flavor, and its chunky texture makes it a good accompaniment to roast chicken and carrots. Toast the coconut in a 350° oven for 10 minutes, stirring once; store any extra toasted coconut in a zip-top bag.

Yield:

4 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 25
Caloriesfromfat 32 %
Fat 0.9 g
Satfat 0.1 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 0.3 g
Carbohydrate 4.5 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 0.0 mg
Calcium 4 mg

Ingredients

4 teaspoons sugar
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
3 Gala apples, peeled, cored, and cut into 1/2-inch pieces
1 Granny Smith apple, peeled, cored, and cut into 1/2-inch pieces
1/2 cup coarsely chopped almonds
1 1/2 tablespoons dried coconut chips (such as Melissa's), toasted
Fresh parsley sprigs (optional)

Preparation

Combine sugar, rind, juice, and apples in a large bowl. Stir in almonds and coconut. Cover and refrigerate 2 hours. Garnish with parsley, if desired.

Note:

Lise Stern,

April 2005
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