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Tropical Coconut Banana Caramel Apples Recipe
This variation of the classic caramel apple brings the tropics to life and serves them to you on a stick!
- Dark Chocolate,
- Chocoley Caramel
- Banana Chips
- Chocoley Coconut Dough Cream Center
- Chocoley Drizzle & Design
You'll Also Want:
Depending on the exact size of the apples and how much of the apple you cover, as well as how thick you coat the apples, 1 lb of caramel should make 4-7 apples and 1 lb of chocolate should make 6-8 apples.
- First wash & dry the apples, making sure to remove any wax and removing the stem.
- Next, insert the caramel apple sticks into the apples.
- Melt the Chocoley Caramel on
low heat until it reaches 170° F. Then dip the apples into
Ideally, use a double boiler (or a double boiler insert). Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the caramel.
If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the mixture.
- Immediately after dipping your apples in caramel, roll in banana chips.
- Set on a greased cookie sheet in the fridge to cool (about 15 min).
- Once cool, use your hands to smoosh a layer of Chocoley Coconut Dough around the entire apple.
- Melt or temper your dark chocolate using instructions that came with your chocolate.
- Dip the apples in your chocolate, covering with as much chocolate as desired.
- Place chocolate dipped caramel apples on Heavy Weight Dipping Sheet lined tray and refrigerate until chocolate is set.
- After the chocolate is completely set, add even more pizzazz by drizzling the apples with Chocoley Drizzle & Design Chocolate.
- Return to fridge until set, then remove promptly and devour.