Combine the water and sugar in a heavy bottomed saucepan.
Bring to a boil.
Reduce the heat to low and cook, stirring occasionally, until it becomes like a hard ball or reaches 275 degrees F. Add the coconut and continue cooking until no steam rises from the pot and all the liquid has evaporated.
Using a tablespoon, drop the coconut smooches onto a greased cookie sheet and let cool.