Add the coconut to a bowl and keep aside.
Place the jaggery and water in a small saucepan.
Place over low to medium heat and cook for 5 minutes, or until the jaggery melts. Stir constantly.
Reduce heat to low and cook further for 6-7 minutes. Take a little syrup from the cooking ladle and press between your thumb and forefinger. It should be stringy.
Remove from heat and pour the syrup over the coconut.
Mix together the coconut and jaggery.
When the mixture is cool enough to handle, use your hand to mix everything well together.
Add the coconut - jaggery mixture to a thick bottomed pan.
Place the pan over low to medium heat.
Cook for 6-7 minutes. stirring constantly.
Reduce heat to low and cook for another 14-15 minutes, pressing the mixture down frequently with the back of a ladle.
Remove from heat. Transfer the mixture to a plate and press down into a firm mound to prevent heat loss.
Starting from one end, and with wet hands, take portions of the mixture and shape / roll into balls. Keep them on another clean and dry plate.
Cool the larus completely before storing in airtight containers.