Lemon-Coconut-Almond Haroset

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

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Nutritional Information

Amount per serving
  • Calories: 25
  • Calories from fat: 32%
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.3g
  • Carbohydrate: 4.5g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 0.0mg
  • Calcium: 4mg

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

  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.
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