Preheat oven to 220 degrees F. Now Line two large, heavy baking sheets with parchment. Now medium speed beat the egg whites in a large, dry, and clean metal bowl until they become foamy.
Use a metal bowl. A cream of tartar can be added. Now turn the speed up to high, and beat until you get soft peaks.
Beat until stiff peaks are formed by adding 1 tablespoon of sugar at a time. It might take up to 5 minutes.
Now Mix in 2-3 drops of green food coloring and coconut extract. Mix until the coloring is well combined.
After this, Put the meringue in a pastry bag with a star tip.
Place meringue in the center of 3-4 inch circles on a baking sheet.
Optional: You can use a pastry bag to make a meringue bowl/circle of 3-4 inches. Instead, you can use two spoons.
Now Bake at 225°F for 1 1/2 to 2 hrs or until the meringue is crisp and dry.
When the meringue can be lifted from parchment paper without sticking, it is ready.
After this, Allow the meringues to cool completely on baking sheets. Now Keep at room temperature in an airtight container. Top with fresh fruit slices just before serving.