Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Toasted coconut apple samoas on a white plate with dark chocolate drizzle and flaky salt

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Toasted Coconut Apple Samoas with Flaky Salt

Recipe by Ailene

We brought the classic Samoa flavor profile forward by deeply toasting the shredded coconut and finishing the chocolate drizzle with a pinch of flaky sea salt. Thick-cut Honeycrisp apple slices serve as a crisp, sturdy base for the rich almond butter and coconut topping.

  • Total Time30 minutes
  • Yield8 slices (serves 4) 1x

Ingredients

Scale

Apple Base & Samoa Topping

  • 2 large crisp apples (such as Honeycrisp or Fuji)
  • ¾ cup (60g) unsweetened shredded coconut
  • ½ cup (128g) creamy almond butter
  • 1 ½ tablespoons (22ml) pure maple syrup
  • ½ teaspoon (2ml) vanilla extract
  • Pinch of fine sea salt

Chocolate Drizzle

  • ⅓ cup (55g) semi-sweet chocolate chips
  • 1 teaspoon (5ml) coconut oil
  • Flaky sea salt, for finishing

Instructions

  1. Toast the coconut: Place a dry skillet over medium-low heat. Add the shredded coconut and toast, stirring constantly, until golden brown and fragrant, about 3 to 5 minutes. Watch closely so it doesn’t burn. Transfer to a bowl to cool slightly.
  2. Mix the coating: In a medium bowl, combine the toasted coconut, almond butter, maple syrup, vanilla extract, and fine sea salt. Stir vigorously until the mixture forms a thick, cohesive paste.
  3. Prep the apples: Core the apples and cut them horizontally into ½-inch-thick rounds (you should get about 4 slices per apple). Use a paper towel to thoroughly pat both sides of each apple ring completely dry.
  4. Assemble: Arrange the dried apple slices on a parchment-lined baking sheet. Divide the coconut mixture evenly among the slices (about 2 generous tablespoons each), using your fingers or a spatula to press it into a thick, even layer across the surface of the apple.
  5. Melt the chocolate: In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring after each, until smooth and fluid.
  6. Drizzle and chill: Use a spoon or a zip-top bag with the corner snipped to drizzle the melted chocolate generously over the coated apples. Sprinkle lightly with flaky sea salt while the chocolate is still wet. Place the baking sheet in the freezer for 10 minutes to set the chocolate before serving.

Notes

  • Why it works: Patting the apple slices dry with a paper towel is the critical step here. Apples release surface moisture when cut, and drying them completely gives the heavy almond butter topping the traction it needs to stick to the fruit without sliding off.
  • Make-ahead prep: You can toast the coconut and mix the almond butter topping up to 3 days in advance (store it in the fridge and let it come to room temperature before using). Wait to slice the apples until just before assembling to prevent browning.

Nutrition (per serving — estimates)

Calories: 485 | Total Carbs: 38g (Fiber: 9g, Sugar: 25g) | Fat: 33g (Saturated: 15g) | Protein: 9g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Chill Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 2 slices
  • Calories: 485
  • Sugar: 25g
  • Fat: 33g
  • Saturated Fat: 15g
  • Carbohydrates: 38g
  • Fiber: 9g
  • Protein: 9g

Find it online: https://foodtrackergirl.com/2026/08/20/no-bake-toasted-coconut-apple-samoas/