2. Cut up any large strawberries and place with all the other berries in a jug. Pour over the syrup made in step 1 to cover and leave to marinade for at least 2 hours, or preferably overnight.
3. Preheat the oven to 100 degrees celsius. Line 2 baking sheets with greaseproof paper and draw 3 x 12cm circles on each tray.
4. Whisk the egg whites and cream of tartar until soft peaks form then slowly whisk in the caster sugar, 1tbsp at a time. Whisk until thick and glossy then stir in the coconut gently.
5. Spoon meringue evenly onto traced circles. Bake for 1.5 hours or until crisp then cool on trays.
6. To serve, use the back of a spoon to press a cavity into each meringue then spoon over berries and syrup and serve immediately.