Step 1

Add water and diced coconut to a saucepan. Place the saucepan on medium heat and bring the mixture to a boil.

Step 2

Just as the mixture starts boiling, add organic cane sugar, grated ginger, nutmeg, and pink Himalayan salt.

Step 3

Stir the mixture until the sugar dissolves.

Step 4

Turn the heat to high and let the mixture boil for about 10 minutes. Stir occasionally.

Step 5

Just as the liquid is reduced to half, reduce the heat to medium-low and let the mixture simmer until it becomes thick and sticky. The total cooking time was one hour.

Step 6

Grease the baking tray with coconut oil and add two tablespoons of coconut mixture at one spot. Continue to drop the mixture at 2 inches apart.

Step 7

Place the baking tray in a cool, dry place, preferably at room temperature, for about 6 hours.

Step 8

Once the drops are set, store them in the baking tray.