This report was based on the comparative study on effectiveness of adsorption of food colors using coconuts and groundnut shell. The activated carbon (coconuts and groundnut shells) were cut into pieces in a furnace at a temperature of 450°C then crushed and sieved using different mesh sizes and activated using hydrochloric acid of different concentration. The food colors (sunset yellow and tartrazine) was prepared with different concentration and calibration curve was drawn, and the required measured concentration was contacted with varied masses of the adsorbent (coconuts and groundnut shell) for an equilibrium adsorption at room temperature on effect of time, pH, shaking speed, and temperature. The results on contact time on the pseudo-first and second using the test mechanism shows pseudo-first order model is more preferable than pseudo second order and the different effect result on the isotherm shows that Freundlich is best fitted for the adsorption process. Overall, groundnut shell showed higher adsorption for both sunset yellow and Tartrazine compared to coconut shell.