1 1/2 c. granulated sugar
1/2 c. milk
1/4 tsp. cream of tartar
2 (3 1/4 oz.) cans flaked coconut
Red food coloring
Yellow food coloring
Superfine granulated sugar
Raisins

In medium saucepan, combine granulated sugar, milk and cream of tartar. Cook over high heat, stirring until sugar dissolves and mixture comes to boiling. Boil to 225 degrees on candy thermometer. Remove from heat, stir in coconut.

Divide in half into 2 small bowls with food coloring, tint one portion pink and the other pale yellow. Cool at room temperature about 2 hours. Using hands, roll mixture into balls about 1 1/2 inches in diameter. Roll in superfine sugar and press a raisin in the top of each one. Makes about 1 1/2 dozen. Can be made in any color.