Line a baking sheet with wax paper, and spray with non-stick cooking spray. Slice the apples into 8 slices. Cut out the core, and leave the skin on. Place the apple slices in a small bowl and toss with the lemon juice.

In a medium, heavy saucepan over medium heat, stir together the cream, corn syrup, brown sugar, and butter. Use a wooden spoon to continuously stir until the butter melts. Attach a candy thermometer to the side of the saucepan and let the caramel cook untouched until it reaches 240 degrees. Quickly take the saucepan off of the heat. Let it cool for 5 minutes.

Pat the apple slices dry. Carefully dip half of each slice into the caramel, swirling to coat. Place the caramel apple slices on the prepared baking sheet. 

Place the chocolate chips and coconut oil in a small, microwave-proof bowl, and microwave for 30 seconds, then stir. Cook for another 20 seconds and stir. The chocolate should be melted, but if it is not, cook another 15 seconds and stir.

Drizzle the chocolate over the caramel apples, and let them cool for about 30 minutes.