Instructions

• Lightly grease a tray or rimmed baking sheet with part of the 1 tablespoon vegetable oil; keep the remaining oil for greasing your hands when shaping.
• Put 2 cups honey into a medium saucepan. Add most of the 2 cups freshly‑grated coconut flakes, reserving a small portion of the coconut for coating or sprinkling, and add 1 tablespoon finely grated ginger. Stir to combine.
• Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally so the coconut mixes into the honey.
• Once it reaches a boil, stir continuously and vigorously to prevent burning. Continue cooking and stirring until the honey turns a very dark caramel color and the mixture thickens (watch closely — this typically takes a few minutes after boiling).
• Immediately pour the hot mixture onto the greased tray and spread it into an even layer with a spatula. Allow it to cool until it is warm and thickened but still pliable enough to shape by hand (not scalding hot).
• Oil your palms with the reserved vegetable oil. Take portions of the warm coconut mixture and roll into balls about 1.5 in (4 cm) in diameter. Re‑oil your hands as needed to prevent sticking.
• Place the formed balls on the greased tray. If you reserved coconut flakes, sprinkle them on or roll the balls in the reserved coconut for contrast.
• Let the balls cool completely at room temperature to set. Store in an airtight container for a couple of days at room temperature or up to a week in the refrigerator; bring to room temperature before serving, as they become very hard when cold.