In a 2-quart saucepan, combine sugar, 1 1/4 cups of the coconut and the spices.
Cook and stir over medium-high heat until the mixture pulls away from the sides
of the saucepan (about 18 to 20 minutes).
Turn mixture onto a buttered platter. Allow to cool.
Using about 2 teaspoons of the mixture, shape into a ball or oblong shape.
Continue until all the mixture is used.
Roll the balls in the remaining 1/2 cup of coconut to coat.