Mix 2 Tbsp. of the sugar and the cinnamon; set aside.
Place eggs, cornmeal, coconut, remaining 2 Tbsp. sugar and the baking powder in medium bowl; mix with hands until mixture is well blended and forms soft dough.
Shape 1/4-cup portions of dough into 2-inch rounds with moistened hands. Poke hole in center of each with end of wooden spoon or finger.
Heat oil in deep skillet on medium-high heat.
Add the fritters, one at a time, to hot oil. Fry 3 min. or until golden brown on both sides, turning over once.
Remove from oil with slotted spoon. Immediately add to sugar mixture; turn over to evenly coat both sides.
