Coconut Drops (Shellfish-Free)

Instructions

1. 1Combine the 1 cup of brown sugar, 1/2 cup of water, and 1 tablespoon of grated ginger in a medium saucepan over medium-high heat. Bring the mixture to a boil, stirring until the 1 cup of brown sugar is completely dissolved.
2. 2Continue to boil the sugar mixture for 5 minutes, or until it begins to thicken slightly, like syrup. Watch carefully to prevent burning.
3. 3Add the 2 cups of grated coconut and 1 teaspoon of vanilla extract to the saucepan. Stir everything together until the coconut is evenly coated and the mixture becomes thick and sticky.
4. 4Reduce the heat to low. Continue to cook the mixture, stirring occasionally, for about 15-20 minutes, or until it is very thick and holds its shape when stirred. It should look like a dense, sticky mass.
5. 5Carefully drop rounded spoonfuls of the hot coconut mixture onto a baking sheet that has been lined with parchment paper. Space the spoonfuls about 2.54 cm apart.
6. 6Allow the coconut drops to cool completely on the parchment paper for at least 1 hour. This will allow them to firm up and become chewy.

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