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.
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)
How to Make It
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.