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Grease 25cm x 30cm (10-inch x 12-inch) swiss roll pan.
Sprinkle gelatine over the cold water in small bowl.
Combine sugar and the hot water in medium saucepan, stir over heat until sugar dissolves; bring to the boil. Add in gelatine mixture; boil, without stirring, 20 minutes. Cool to lukewarm.
Beat sugar mixture, flavouring and colouring in large bowl with electric mixer, on high speed, about 5 minutes or until mixture is thick and holds its shape.
Spread marshmallow mixture into swiss roll pan. Sprinkle marshmallow with a little of the combined coconut to cover top evenly. Set at room temperature for about 2 hours or until firm.
Cut marshmallow into squares. makes 105
Instead of the rosewater and pink food colouring, flavour the mixture with 1 teaspoon orange blossom water and tint with orange food colouring.
Instead of the rosewater and pink food colouring, flavour with ½ teaspoon peppermint essence or a few drops of peppermint oil and tint with green food colouring.
Store marshmallows in an airtight container at room temperature for up to two weeks.