Makes: 9 to 12 marshmallows
1 1⁄2 teaspoons coconut extract
1⁄2 cup cold water
1 ounce unfavored gelatin (4 envelopes)
1 container (16 ounces) marshmallow creme, such as Marshmallow Fluff®, at room temperature
Coat an 8×8-inch baking pan with baking spray and line the bottom with parchment paper. Coat the parchment paper with baking spray.
In a small glass bowl, stir coconut extract into water and sprinkle gelatin on top. Let stand for 5 minutes for gelatin to absorb water. Microwave on high for 10 seconds; stir. If gelatin is not fully dissolved, heat 10 seconds more and stir. Repeat in 5-second increments until smooth. Mixture should be warm, but not boiling.
In a large bowl, quickly stir together marshmallow creme and gelatin mixture, while still warm, until the mixture is fully blended. Pour into prepared baking pan and gently tap pan on counter to level the mixture. Lightly coat marshmallows with baking spray and press a sheet of parchment over the top. Allow marshmallows to set at room temperature until firm to the touch, 3 to 4 hours or overnight.
Turn marshmallows out onto a lightly greased cutting board and cut with a greased knife into small cubes. Dip into sanding sugar.