Place the coconut in a large nonstick skillet. Cook over medium heat, shaking the pan and stirring frequently, until the coconut is golden brown. Remove the coconut from the pan immediately. Add the butter and brown sugar to the pan. Cook over medium heat until bubbly, stirring constantly. Add the pineapple slices, moving them around and turning to coat all slices. Cook for 5 minutes, turning occasionally until well-coated and most of the liquid evaporates. Place the pineapple slices onto 4 plates. Drizzle with any remaining syrup from the pan and sprinkle each with 1 tablespoon of the coconut. Top each with scoop of cottage cheese and sprinkle with any remaining coconut.