In a heavy pot (aluminum or iron), cook the brown sugar over medium heat, stirring constantly until it liquefies completely.

Incorporate the grated coconut into the melted sugar, ensuring it is well blended.

Continue to stir the mixture occasionally, observing for the liquid to deepen in color to a reddish hue.

Add the molasses, dried orange peel bits, and freshly grated gingerroot to the pot.

Stir continuously to blend all ingredients thoroughly.

As the mixture heats, it will begin to rise and fall; at this stage, stir vigorously and without pause until the mixture pulls away cleanly from the sides of the pot.

Remove the pot from the heat.

Using a tablespoon, drop small portions of the hot mixture onto a lightly greased tray or dish.

While still warm, quickly shape each portion into a ball, aiming for a size similar to a table tennis ball.

Allow the toolum to cool and firm up completely.

Once firm, transfer the toolum to airtight containers for storage.