These lollipops top our Coconut Angel Food Cake.
Shake sanding sugar and luster dust in a resealable container. Coat angel lollipop molds with cooking spray. Pour 1 tablespoon sanding sugar mixture into each angel mold; shake to coat insides of molds. Shake out excess. Transfer molds to a rimmed bakingsheet, and place lollipop sticks in grooves.
Bring granulated sugar, water, and corn syrup to a boil in a small saucepan over medium heat. Cook, washing down sides of pan often with a wet pastry brush to prevent crystals from forming, until a candy thermometer reaches 300 degrees. Carefully pour mixture into molds. Generously sprinkle with remaining sanding sugar mixture. Let cool, until lollipops harden, about 30 minutes. Remove lollipops from molds, and shake off excess sugar. (Lollipops can be stored in an airtight container for up to 2 days.)