Prepare the coconut: Spread 1 cup of the shredded coconut in an even layer on a dry skillet. Toast over medium heat, stirring frequently, until just lightly golden and fragrant, 3 to 5 minutes. Transfer to a wide shallow bowl to cool, then stir in 1 1/2 cups untoasted coconut. Set aside for rolling.

Prepare the pan: Lightly grease an 8-inch square pan (or similar small pan) with neutral oil or butter. Line with parchment paper, leaving overhang on two sides, and lightly grease the parchment.

Bloom the gelatin: Place the gelatin in the bowl of a stand mixer (or a large heat-safe mixing bowl). Pour the 1/2 cup cold water over the gelatin and let stand to bloom while you cook the syrup, about 5 to 10 minutes.

Cook the sugar syrup: In a small saucepan, combine the granulated sugar, corn syrup, 1/4 cup water, and salt. Stir just to moisten the sugar. Bring to a boil over medium heat, then cook without stirring until the sugar is fully dissolved and the mixture is clear and just beginning to bubble steadily, 3 to 5 minutes. Remove from heat.

Combine syrup and gelatin: With the mixer off, carefully pour the hot syrup into the bloomed gelatin. Start mixing on low speed until the gelatin dissolves, then increase to high speed.

Whip the marshmallow: Beat on high until the mixture is thick, glossy, and tripled in volume, and the bowl feels just slightly warm instead of hot, about 8 to 10 minutes. In the last minute of mixing, add the vanilla and almond extract (if using) and beat to combine.

Set the marshmallow: Quickly scrape the marshmallow mixture into the prepared pan, smoothing the top with a lightly greased spatula. Let stand at cool room temperature until fully set and firm enough to cut, about 30 to 45 minutes.

Cut into pieces: Once set, lift the marshmallow slab out of the pan using the parchment. Lightly grease a sharp knife. Cut into small 1-inch squares or pieces that can be rolled into bite-size balls.

Shape into tails: Lightly grease your hands. Working with a few pieces at a time, roll each marshmallow square into a smooth ball about 1 inch in diameter.

Coat in coconut: Roll each ball immediately in the coconut mixture, pressing gently so the coconut adheres and fully coats the surface. Place finished Easter Bunny Coconut Tails on a parchment-lined tray.

Rest and serve: Let the coated tails stand at room temperature for 15 to 20 minutes to dry slightly on the outside. Serve on a platter or in small bowls. Store any leftovers in an airtight container at cool room temperature for up to 3 days.