In a small bowl, pour the 8 tablespoon cold water in and sprinkle the gelatin on top. Let sit 5 min or until bloomed

Combine the powdered sugar and coconut flakes in a bowl.

Prepare an 8X8 pan with oil spray and sprinkle over half of the mixture of powdered sugar and coconut on the bottom of the pan, reserving the rest for the top.

In a sauce pan combine the sugar, the pineapple juice, honey and pinch salt and stir 3-4 minutes until well dissolved and starting to bubble. Add in the gelatin and stir until it comes to a boil. Boil for one minute then pour the mixture into the bowl of a stand mixer and let cool 10 min. Using the whisk attatchment, slowly raise the speed until it’s a full speed and whip for 14 min. Add in the extracts and whip one minute more. Quickly spread the marshmallow mixture in the prepared pan, using a wet spatula to spread it out evenly. It will be sticky. Sprinkle the remaining powdered sugar coconut mixture on top of the marshmallows. Loosely cover with foil and let dry out at least 4 hours to overnight.

When dry cut into squares and roll the squares in the pan to coat all sides with the coconut and powdered sugar. Keep in an airtight container up to one week.

Place one square of chocolate on one half of the graham, place a marshmallow on top and broil watching carefully. Once marshmallow has reached desired meltyness, place another chocolate square on top, then the other graham and serve immediately. Alternately, stick a marshmallow on the end of a fork or skewer and partially melt over open flame.