Maple Infused Coconut Crusted Apple Rings

They are sweet, chewy, and rich in coconut. Yum! The quantities of each ingredient listed below are just basically a guideline. You may need a little more or less, depending on the size of apples that you use. My main bit of advice is to make sure that you don’t over-dehydrate them. I used maple syrup as my choice of sweetener but it isn’t raw, but it is less acidic on the body.

Ingredients

2 organic apples
1 1/2 cup shredded coconut
1 cup maple syrup

Directions

Wash and dry the apples. With a mandolin, slice the apples 1.5 mm thin. Place in a bowl.
Place the coconut in a bowl all by itself.
Place the maple syrup in a bowl all by itself.
Prepare a dredging station as follows; starting from the left – bowl of apples, bowl of maple syrup, bowl of coconut, dehydrator tray with a mesh sheet in place.
Dip an apple ring into the maple syrup, coating both sides. Tap off the excess on the edge of the bowl.
Dip the maple coated apple into the shredded coconut, coating both sides. Lightly tap any excess off on the edge of the bowl.
Place on the mesh dehydrator sheet. Proceed with each apple ring until gone.
Dehydrate at 145 degrees F for 1 hour, the reduce the heat to 115 degrees F and continue drying for 5-6 hours. The trick is to remove them when they are dry to touch yet still a little flexible, so keep an eye on them, just in case your machine dries them faster.
Allow to cool to room temp and place in an air tight container on the counter for up to 7-14 days.

More Info

Servings / Yield: Unspecified
Prep Time: Unspecified   /   Total Time: Unspecified
Category: Dessert
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