Use this syrup with Cheryl and Griffith Day's Coconut Cake recipe. It may also be used as a sticky coating for sugaring fruit.
Place sugar in a medium saucepan with 1 cup water. Bring to a boil over medium heat, stirring, until sugar is completely dissolved; let boil until syrup turns golden, 3 to 5 minutes. Stir in coconut extract.
Remove from heat and let cool completely. Simple syrup can be kept in an airtight container, refrigerated, for up to 2 weeks.