Preheat oven to 350°. In a small food processor, pulse walnuts and coconut until finely chopped. Put in a small bowl and set aside.

In a small saucepan combine pineapple juice, sugar, honey, and cinnamon. Bring to a boil over medium-high heat. Reduce heat and simmer for about 10 minutes, until mixture thickens slightly.

Add ½ cup of the syrup to the finely chopped nuts and coconut and stir to combine. Divide the mixture evenly among the 30 Mini Fillo Shells.

Drizzle the remaining syrup over the filling in the shells. Bake 10 minutes until shells are golden brown and the syrup is bubbling.