Firecracker Cupcakes

1-1/2 cups flaked coconut, divided
4 drops each: blue and red food colorings
24 yellow cupcakes
2 cups thawed COOL WHIP Whipped Topping
24 red string licorice pieces (4 inch strips)

PLACE ½ cup of the coconut in each of two separate resealable plastic bags; set remaining 1/2 cup coconut aside. Add blue food coloring to coconut in one bag and red food coloring to coconut in second bag. Seal bags; shake until coconut is evenly tinted. If you don't like coconut, just use red & blue sugar sprinkles.

SPREAD tops of cupcakes with whipped topping (or frosting if you prefer). Sprinkle with red, white (uncolored) and blue coconut as desired; press coconut gently into whipped topping to secure.

INSERT licorice piece into top of each cupcake for the firecracker's fuse. Store in refrigerator. You could also use blueberries, raspberries, and/or strawberries as toppings.