Samoa Apple Slices (Print Version)

Apple rounds layered with warm caramel, toasted coconut and dark chocolate drizzle — a sweet, shareable snack.

# What You'll Need:

→ Apple Base

01 - 3 large crisp apples, such as Granny Smith or Honeycrisp, cored and sliced into 1/4-inch rings

→ Toppings

02 - 1 cup soft caramel candies or caramel dip
03 - 1 cup shredded sweetened coconut
04 - 1/2 cup semisweet or dark chocolate chips
05 - 1 teaspoon coconut oil, optional, for smoother chocolate drizzle
06 - Pinch of flaky sea salt, optional

# How-To Steps:

01 - Place shredded sweetened coconut in a dry skillet over medium heat. Stir constantly for 3 to 5 minutes, until lightly golden and fragrant. Transfer to a bowl and let cool.
02 - Core apples and cut them into 1/4-inch thick rings. Arrange slices evenly on a tray lined with parchment paper.
03 - If using caramel candies, place them in a microwave-safe bowl with 1 tablespoon of water. Microwave in 20-second intervals, stirring until fully melted and smooth. If using caramel dip, warm slightly if necessary for easy spreading.
04 - Using a spoon or an offset spatula, spread a thin layer of warm caramel over each apple slice.
05 - Generously sprinkle toasted coconut over the caramel-coated apple slices, pressing gently to help it adhere.
06 - Combine chocolate chips with coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring after each interval, until smooth and glossy.
07 - With a fork or using a piping bag, drizzle melted chocolate over the coconut-topped apple slices.
08 - If desired, sprinkle flaky sea salt over the chocolate drizzle. Allow the chocolate and caramel to set for 5 minutes before serving.

# Expert Tips:

01 -
  • No oven needed, but you still get irresistible gooey rich flavors every time.
  • Kitchen cleanup is shockingly fast—no sticky pans or crumbs to chase, just a tray and a happy crowd.
02 -
  • The first time I let the coconut go unsupervised, it charred in seconds and made the whole kitchen smell like burnt popcorn.
  • Warming your caramel just enough to spread—without overheating—keeps the apple slices crisp, not soggy.
03 -
  • Cut apples just before assembling to keep them from browning.
  • Drizzle the chocolate in zig-zags for that bakery-perfect look even if your technique is less than professional.

Go Back