Tamarind Candy with Coconut (Spicy-Sweet Jamaican Treat)

In a large bowl, combine the tamarind paste and brown sugar. If the paste is too thick, microwave for 15 seconds or stir over low heat to soften. Stir until smooth.

Add the grated ginger, minced scotch bonnet pepper, and salt to the tamarind mixture. Stir well. Taste and adjust heat by adding more minced pepper.

In a dry pan over medium heat, toast the desiccated coconut, stirring constantly, until golden and fragrant (about 2-3 minutes). Remove from heat and let cool slightly.

Reserve about 3 tablespoons of toasted coconut for coating. Add the remaining coconut to the tamarind mixture and stir until fully combined. The dough should be firm enough to roll into balls.

Line a baking sheet with parchment paper. With slightly damp hands, roll tablespoonfuls of the mixture into small balls (about 1 inch / 2.5 cm diameter). Place on the prepared sheet.

Roll each ball in the reserved toasted coconut to coat evenly. Place back on the baking sheet.

Allow the tamarind balls to set at room temperature for 30 minutes to firm up. They will be chewy, not hard. Store in an airtight container at room temperature for up to 2 weeks.