Coconut-Coated Candied Apples
Wash and dry the apples, being sure that they are firm and do not have any bruised spots. Remove the stems from the apples and insert the wooden sticks into the core of the apple to form a handle. Place a silpat on a small baking sheet or cover the baking sheet with aluminum foil and brush with vegetable oil.
In a 1-quart saucepan, place the sugar, syrup and water. Heat over medium-high heat until the sugar is dissolved. Cook the sugar mixture, without stirring, until a candy thermometer registers 290 degrees F. Remove the pan from the heat. Swirl the allspice and cinnamon into the syrup and, working quickly, dip the apples into the syrup, twirling the apple and tilting the pan as necessary to fully coat the apple. Working quickly, sprinkle 1/2-cup of the toasted coconut onto the apple while the candied coating is still hot, twirling to evenly coat. Be sure to get the tops of the apple as well, and place on the sheet pan to cool. Continue with the other 3 apples being sure to coat each 1 quickly by hand.
Allow the apples to cool completely before serving.
Recipe courtesy of Emeril Lagasse