Set your broiler to high. Line a baking sheet with parchment paper

Remove any seeds that are on the surface of the orange. If desired, run a knife between the flesh and peel and then cut slices, following the natural orange segments. (This makes for easier removal if you don't have a grapefruit spoon). You'll want to keep the peel intact so be careful not to cut through it.

Rub a teaspoon of brown sugar on each half of the orange. Place on the baking sheet and put under the broiler (I used my lower shelf so it was a good distance away. If you go closer, I would put the broiler on low).

Broil until bubbly and charred in a few places, about 6 minutes.

Meanwhile, place the coconut in a small dry skillet over medium heat. Allow the coconut to get golden brown, stirring occasionally. Remove from heat.

Serve oranges warm with the toasted coconut. If desired top with cinnamon or ginger.