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Tinted coconut and candied fruit top each of these wispy sweet  morsels

Flaked coconut - 1 cup
Green and red food colours
Sugar - 2 cups
Light corn syrup - 1/2 cup
Water - 1/2 cup
Egg whites - 2
Vanilla essence- 1 tsp
Candied red cherries - halved
Candied green cherries- halved

  • Place 1/2 cup of coconut, a drop or two red colouring, and a drop or two water in a jar with a tight-fitting lid; shake until coconut is evenly tinted.
  • Repeat with remaining coconut and green food colouring. Set aside.
  • Combine sugar, corn syrup, and water in a medium size heavy saucepan; heat, stirring constantly, to boiling. (Have a fork wrapped in a piece of damp cheesecloth handy and wipe off any sugar crystals that form on side of pan as mixture heats)
  • Cook rapidly, without stirring, to 260 degrees on a candy thermometer. (A teaspoonful of syrup will form a hard ball when dropped in cold water.) Remove pan from heat.
  • While syrup cooks, beat egg whites until they stand in firm peaks in a medium-size bowl.
  • Beating constantly, pour in syrup in a fine stream; beat in vanilla, then continue beating until mixture is very stiff and holds its shape.
  • Stir in a few drops red colouring to tint pale pink.
  • Drop mixture by teaspoonfuls into small mounds onto foil or wax paper lined cookie sheets.
  • Top half with red coconut and red candied cherries, remaining with green coconut and green cherries.
  • Let candies stand until firm.

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