Roast watermelon seeds in a medium skillet on a medium flame. Keep stirring them to avoid any burning.

At around 4-5 minutes, you will hear the seeds pop and crackle. Keep roasting until the seeds are reddish color and appear well-toasted (around 7 minutes total). Pour the seeds in a bowl.

Add water, sugar and boil until you see a 1-string thickness syrup forming. 

Add the seeds back to the pan. Stir to coat all the seeds with the syrup. 

Brush coconut oil in a pan and keep it ready. Pour the sugar coated seeds into the bowl and press into shape.

Let it cool and then cut into shape. Serve!!