Preheat the oven to 375°F.
Combine the, sugar, organic sugar, butter, and coconut, mix until well blended. Slowly whisk in the eggs and egg whites. Fold in carrots, pineapple, and coconut.
In a separate bowl stir together the flour, baking powder, cinnamon, and nutmeg.
Add the dry ingredients to the wet mixture and mix well. Fold in the walnuts and raisins.
Drop the batter using a small ice cream scoop or a tablespoon. Place about 1 inch apart onto an ungreased baking sheet. Bake until the cookies are golden brown, about 15 minutes.
The cookies should be a little soft so be careful to not overbake. Cool on the baking sheets for 10 minutes then transfer to a rack to cool completely.
Frost and decorate with sprinkles if desired.