This is the best way to use coconuts. Keep these in airtight tins or containers and serve as dessert. They keep perfectly for one or two weeks if tightly sealed.
Pick two large coconuts with plenty of water inside; drain, open, and peel off the brown skin from the coconut meat. Shred the coconut to yield 3¾cups shredded coconut and 2½ cups coconut water.
Mix the coconut water and sugar in a medium, heavy pot over medium heat. Simmer for 10 minutes to thicken and create a light syrup.
Add the coconut, decrease the heat to low and cook stirring constantly for 15 to 18 minutes. The heat has to be very low to prevent the cocadas from turning brown, which is actually okay otherwise, but for this recipe they should stay white!
Drop spoonfuls of the size you desire in oil coated pans or over parchment covered pans.