Place the pineapple juice and sugar in a pot. Bring to a boil and reduce the heat to low. Let it simmer uncovered for about 30 minutes or until thickened.

Stir often with a wooden spoon to prevent the mixture from sticking to the bottom of the pot .Add the shredded coconut and mix well. Stir the mixture over low heat for about 10 minutes more.

Drop 6 amounts of the mixture onto baking sheets lined with parchment paper or spray with oil, spacing them 2 inches apart.

Let cool completely. Store them in an airtight container for up to two weeks.