Preheat the oven to 250ºF. Line 2 baking sheets with parchment paper.

Beat the egg whites, 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 of the coconut.

Spoon 5 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 2 inches deep. Sprinkle the rest of the coconut over the meringues.

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