Preheat oven to 250 degrees. Line two baking sheets with parchment paper.

Beat the egg whites with the cream of tartar and salt on low speed with an electric mixer until combined. Turn the mixer to high and beat until very frothy. With the mixer running, gradually add the sugar – about a tablespoon at a time. Beat until stiff peaks form. Beat in the vanilla and half the coconut.

Spoon five mounds of the egg whites onto each prepared baking sheet. With the back of a spoon, create a depression in the center of each mound about two inches deep. Sprinkle the rest of the coconut over the meringues.

Bake for 1¼ to 1½ hours or until the meringues are dry and the coconut golden brown. Let cool on the parchment then peel off to serve.

Fill with candies, chocolate eggs, fruit – anything you like.