Pre-heat oven to 400-degrees.

Peel and core the apples. Then cut the apples in half. Place the apples, cut side down on a cutting board. Cut 1/8" slices half way through the apple halves.

Place the apples in a square baking dish, sprayed with non-stick cooking spray.

Put half the butter in a bowl and melt it in the microwave, then add half of the cinnamon and half of the brown sugar and mix well. Then brush the apples with the butter mixture.

Cover the dish with aluminum foil and place in the oven for 30 minutes.

While apples are baking, toast the coconut. Place 1/3 cup flaked coconut on a baking sheet. Set oven to broil and broil for 5 minutes, or until coconut flakes are browned. You can also do this step ahead. In a small bowl, combine the remaining butter, cinnamon and brown sugar.

Take apples out of the oven. Remove aluminum foil. The butter, cinnamon and brown sugar will have melted and combined with the apple juices to make a caramel sauce. You can take the sauce and spoon it back over the apples.

Cut the remaining butter into 4 slices. Place a slice of butter on each apple half, then sprinkle with the remaining brown sugar and cinnamon and top each apple with toasted coconut. Bake for an additional 10 minutes.

Take apples out of the oven and let them cool for 5-10 minutes. Then serve, topped with a generous scoop of vanilla bean ice cream.