Becky Luigart-Stayner
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.

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.

Ratings & Reviews

gamemom1's Review

April 11, 2014
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.