Preheat oven to 375ºF. Place butter and coconut (or brown) sugar in a medium-sized bowl. Microwave until butter is melted. Stir sugar and butter together until combined.

Stir in 1 teaspoon apple pie spice (or less depending on your affection for cinnamon and fall spices) to the mixture of sugar and butter.

On a cutting board, cut the top 1/4 of the apple off.

Scoop out the core of the apple with a knife and spoon (a grapefruit spoon works well). You can also use a melon baller to do this.

Next, with a thin, small knife make two circular, deep cuts around the center of the apple. Try to not break through the skin of the apple.

Then flip over the apple so it is resting on the cut end. Make narrow cuts all the way around the apple.

Place apples in a greased 8x8 baking dish.

Distribute the sugar mixture evenly between the 4 apples. Cover the entire tops of the apples, not just filling the core of the apple.

Bake prepared apples at for 45 minutes or until apples are soft. Let apples cool slightly and top with a scoop of ice cream and drizzle with caramel sauce, if desired.