Step 1

Divide the coconut in half. Working in batches add half the coconut into a large nonstick skillet. Heat over medium-low heat until golden and toasted, stirring frequently. Once the coconut is toasted, transfer it to a large baking sheet to cool. Repeat with the remaining coconut.

Step 2

When the coconut is cooled, reserve 1/3 cup of the coconut and place in a small bowl for rolling. Set aside.

Step 3

In a large bowl combine the remaining coconut, sweetened condensed milk, and brown sugar and stir to combine evenly.

Step 4

Using a small cookie scoop (1 tablespoon) sized cookie scoop, portion out the mixture and form into a tight ball. Roll the coconut ball in the reserved toasted coconut and set on a parchment lined sheet to set. Repeat with the remaining mixture.

Step 5

Allow the balls to set up at room temperature for an hour and then transfer to an airtight container to store.