Preheat oven to 350℉. Spread coconut on a baking sheet. Bake for 5 minutes or until golden brown, stirring once at about 2 ½ minutes. Remove from oven and pour into a bowl.
Place marshmallow creme into bowl. Place glass upside in the bowl to cover the rim. Dip glass into toasted coconut to cover the marshmallow creme. Set aside.
In a blender, add ice cream, coffee and coconut extract. Blend until smooth. Pour into prepared glasses. Top with whipped cream and sprinkle with extra leftover toasted coconut.