Take your coconut and split it in half. Work with one half at a time so it toasts evenly. Warm a large nonstick skillet over medium-low heat, sprinkle in the coconut, and stir it often. You’ll see it slowly turning golden and smell that lovely nutty aroma. The moment it’s all toasty, spread it out on a baking sheet to cool. Do the same with the rest.

Once it’s cool, scoop out about one-third of a cup and keep it aside for rolling later. The rest will be your base.

In a big mixing bowl, stir together the toasted coconut, sweetened condensed milk, and brown sugar until every bit of coconut is coated and sticky. It should look rich and glossy.

Take a small cookie scoop, or use a spoon if you don’t have one, and form little balls about a tablespoon each. Roll them between your palms to make them nice and round, then coat them in that reserved toasted coconut. Line them up neatly on a parchment-covered tray as you go.

Leave them to rest at room temperature for about an hour so they can firm up nicely. Once they’ve set, tuck them into an airtight container and they’ll keep beautifully.