2 cups diced fresh coconut (1/4-inch dice)
1 pound (2 1/4 cups) brown sugar
Pinch of salt
1 teaspoon nutmeg (some recipes use ginger)
Makes about 32 pieces.
Line a large baking sheet with wax paper or parchment.
Combine coconut, brown sugar, salt, nutmeg and 1/2 cup water in a heavy-bottomed saucepan; stir well. (Add a little more water if the coconut pieces are not completely covered.) Heat over medium-high, stirring constantly, until the sugar dissolves and the mixture comes to a boil.
Reduce heat to a low boil and cook, stirring often, about 25 minutes or until mixture is very thick and sticky. (If using a candy thermometer, it should reach 295 degrees.) Stir well one last time and remove from heat.
Working quickly, for each piece, spoon 2 to 3 generous teaspoons hot coconut mixture onto prepared baking sheet. Allow to cool completely before storing in an airtight container or individual plastic bags.
Nutrition per piece: 76 calories (19 percent from fat), 1.7 g fat (1.5 g saturated, 0.1 g monounsaturated), no cholesterol, 0.2 g protein, 15.9 g carbohydrates, 0.5 g fiber, 11.9 mg sodium.