2 cups diced fresh coconut, from 2 to 3 fresh coconuts
1 1/2 tablespoons grated fresh ginger
1 pound light brown sugar
1 teaspoon vanilla extract
Pinch kosher salt
1/2 to 3/4 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.