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. Serve warm.