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Coconut Ginger Candy Drops

['Nonstick vegetable oil spray', '2 cups 1/4-inch cubes peeled fresh coconut (white part only)', '2 cups (packed) golden brown sugar', '1/4 cup water', '2 tablespoons grated peeled fresh ginger', '1/2 teaspoon ground allspice', '1/4 cup water']

Spray large rimmed baking sheet with nonstick spray. Combine coconut and all remaining ingredients in heavy medium saucepan. Stir mixture over medium heat until sugar dissolves and mixture comes to boil. Attach candy thermometer to side of pan. Boil until mixture thickens and temperature registers 295°F, stirring occasionally, about 15 minutes. Remove pan from heat. Working quickly, drop about 2 tablespoons mixture for each coconut candy onto prepared baking sheet, spacing apart. Let stand until cool and firm. (Candy drops can be prepared 3 days ahead. Store airtight in single layer at room temperature.)

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