Instructions

• Lightly grease a tray with the 1 tablespoon vegetable oil; keep the remaining oil accessible to oil your hands later.
• Reserve a small handful of the 2 cups freshly-grated coconut flakes for garnish or coating; set it aside.
• In a medium saucepan, combine the 2 cups honey (add the optional 1 teaspoon molasses to the honey now if using), the remaining freshly-grated coconut flakes, and 1 tablespoon finely grated ginger. Stir to mix.
• Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally so it heats evenly.
• Once the mixture reaches a boil, stir continuously and vigorously for about 5 minutes, until the honey darkens to a very dark caramel color and the mixture thickens. Watch carefully to avoid burning.
• Remove the pan from the heat and immediately pour the hot mixture onto the greased tray, spreading it evenly so it will cool uniformly. Allow it to cool to room temperature and become firm enough to handle but still pliable.
• Oil your hands lightly with the reserved vegetable oil. Take portions of the cooled coconut-honey mixture and roll into balls about 1.5 inches (4 cm) in diameter. Place the formed balls on the greased tray.
• If desired, sprinkle or roll the finished balls in the reserved coconut flakes for contrast.
• Store the balls in an airtight container at room temperature for a couple of days or in the refrigerator for up to a week. Always bring them to room temperature before serving, as they become very hard when cold.