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Lemon-Coconut-Almond Haroset

Becky Luigart-Stayner
Yield 4 cups (serving size: 2 tablespoons)
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.

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)

Nutrition 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

How to Make It

  1. 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.