Makes about 48 drops
Break open the coconut and peel off the brown skin. Grate the coconut coarsely. Combine the coconut with the water in a saucepan and bring to a boil. Reduce heat to a simmer and cook for 15 minutes. Add the ginger and cook for an additional 5 minutes. Gradually add sugar, stirring constantly until dissolved.
Continue cooking over medium high heat until the mixture reaches the soft ball stage (240°F on a candy thermometer). Drop mixture by teaspoons onto greased baking sheet and cool.