Place cranberries, sugar and water into a stovetop pan.
Bring mixture to a boil and then lower to a simmer.
Cook cranberries in sugar water for 10 minutes; stirring frequently to break down the cranberries.
Remove cranberries from the heat and let them come to room temperature. They will thicken as they cool.
In a mixing bowl, stir together the Cool Whip and sour cream.
Fold in the cranberries, marshmallows, pineapple and coconut.
Garnish with toasted coconut and mini marshmallows
Serve cold.