Pour this mixture into gelatin and cool by stirring often. When cold, beat with mixer until it stands in peaks. Pour into 9 x 13 inch pan lined with toasted fine coconut and spread coconut on top. Cool until set, cut into squares and roll in coconut to coat cut sides. Store in large glass jar. Pour gelatin into a large bowl and add cold water. Stir until dissolved and add 1/4 cup boiling water set aside. In a saucepan add 1 cup sugar and 1/2 cup boiling water. Boil until dissolved, then add 1 cup white syrup.