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Dessert
Chef Cheryl Smith
2 cups Coconuts, dried
1½ tablespoons Ginger, grated
1 pound Brown Sugar
1 teaspoon Vanilla Extract
1 pinch Kosher Salt
½ cup Water
Put all the ingredients into a heavy-bottom saucepan, with just enough water so the coconut will cook. Boil the mixture until it becomes very sticky, about 20 to 30 minutes. Remove from heat, and beat with a wooden spoon for a few minutes. Then drop by the spoonful onto a greased or parchment lined baking sheet to cool, about 30 minutes.
