Directions:

Heat the oven to 350 degrees F.
Toast the coconut on a baking pan in the middle of the oven, shaking the pan occasionally for 10 minutes.
Let the coconut cool.
In the bowl of a mixer, combine the granulated sugar, egg whites, orange juice, corn syrup, grated orange rind, and salt.
Set the bowl over a saucepan containing 3 inches of boiling water, and whisk the mixture until it is hot and foamy.
Return the bowl to the mixer and beat the frosting at high speed for 7 minutes, or until it is cool and holds stiff peaks.
Makes about 3 cups.
FOR COCONUT ANGEL FOOD CAKE, or your favorite cake, cover the sides and top with the orange frosting.
Press the toasted coconut onto the sides of the cake.