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.
My family loves this haroset. Every year since the recipe appeared in Cooking Light they have clamored for it. This recipe works just fine with shredded coconut...but since we discovered Dang's coconut chips I use those (we are coconut fans so I double the coconut). If you think one tiny bowl of symbolic haroset on your table is enough, this recipe might just change your mind. I double the recipe.