Line a Baking Sheet with Parchment Paper and set aside. If using a fresh coconut, crack it open, remove the flesh, and grate it coarsely. If using 3 cups fresh or desiccated coconut freshly grated from a dry coconut, or use unsweetened desiccated coconut, measure out 3 cups fresh or desiccated coconut freshly grated from a dry coconut, or use unsweetened desiccated coconut and set aside.

In a medium Mixing Bowl over medium heat, combine the 1 ½ cups dark brown sugar packed and ½ cup water. Stir until the sugar dissolves, then bring to a gentle boil. Add the 1 ½ tsp fresh ginger finely grated, ¼ tsp ground cinnamon, ¼ tsp ground allspice, and ⅛ tsp fine sea salt. Stir to combine and let the syrup bubble for about 3–4 minutes until it thickens slightly.

Add the 3 cups fresh or desiccated coconut freshly grated from a dry coconut, or use unsweetened desiccated coconut to the Mixing Bowl and stir well to coat every strand in the spiced syrup. Reduce the heat to medium-low and cook, stirring frequently, for 20–25 minutes until the mixture becomes very thick, sticky, and pulls away from the sides of the pan. The coconut should look glossy and the mixture should hold its shape when a small amount is dropped onto a cold plate.

Remove from heat and stir in the ½ tsp vanilla extract and 1 tbsp unsalted butter optional, for extra richness (if using). Working quickly with two spoons, drop 3 cups fresh or desiccated coconut freshly grated from a dry coconut, or use unsweetened desiccated coconut of the mixture onto the prepared Parchment Paper-lined Baking Sheet, spacing them about 1 inch apart.

Allow the coconut drops to cool and set at room temperature for at least 30 minutes before serving. They will firm up as they cool into chewy, glossy drops.