gel paste icing colors in Rose Pink, Lemon Yellow, and Royal Blue
2 1/4 cups granulated sugar, divided
1 cup light corn syrup
1/2 cup water
6 egg whites
1 tablespoon vanilla extract
Bake and cool the cupcakes, according to directions on box.
Divide the coconut into 4 equal portions. Set aside 1 portion to remain white. Place the other 3 portions into small zip-top bags, and add a drop of gel paste food coloring (Rose Pink, Lemon Yellow, & Royal Blue) to each. Zip the bags and shake/scrunch to disperse the color evenly throughout the coconut. Set aside.
Place 1 3/4 cup sugar in a medium pot, along with the corn syrup and water. Heat over medium-high until the syrup comes to a boil. Allow the syrup to reach a temperature of 240 degrees F (soft ball stage).
Meanwhile, whip the egg whites with the remaining 1/2 cup sugar, until they are glossy and stiff.
When the sugar syrup has reached 240 degrees, carefully pour it into a large, heat-safe, spouted vessel. Slowly and carefully add the syrup, in a thin stream, to the whipped egg whites, while running the mixer on low speed. When all the syrup has been incorporated, turn the mixer up to high and whip until very stiff.
Use an ice cream scoop to top each cupcake with frosting. Immediately dip the tops of the cupcakes into the tinted coconut, turning to coat evenly or sprinkle the colored coconut on top.