1. Brown chicken and sauté celery, onion, and ginger in butter in heavy skillet until vegetables are tender. Remove chicken and place, skin side down, in a shallow baking dish.
2. Stir soup into skillet to loosen brown bits; pour over chicken. Bake at 375 degrees F. for 30 minutes.
3. Turn chicken; bake 30 minutes longer. Top with oranges and coconut during last 10 minutes of cooking time.