Line 2-3 (depending on their size) baking sheets with lightly greased baking parchment and preheat the oven to 130°C.
In a clean bowl beat the egg whites with salt in a stand mixer or using a hand mixer, till they get foamy.
Pour in the vanilla and add the sugar in 2 batches beating the egg on high speed till white, stiff peaks form.
Now very gently, using a metal spoon, fold in the toasted coconut. Don’t worry if the eggs deflate a little.
Now, use a tablespoon to drop heaped dollops of the mixture with an inch between them, on the prepared baking sheets. Bake for 1 hour. After an hour, switch off the oven and leave the meringues for 2 hours more with the oven door slightly ajar to cook through in the residual heat and dry out. If your oven doesn’t retain heat very well, keep the door closed. Then, leave them in the oven for a few more hours to cool completely before painting them with chocolate ganache.
Have the ganache at room temperature so that it has the consistency to form thin ribbons. Dip a tablespoon into the ganache and wave it over the cookies on the baking sheet so that it mimics paint-splatter. Leave the ganache to set fully before storing the meringue in airtight tins.
To make the ganache, heat the whipping cream in a saucepan till it is just under boiling. Remove from the heat and add the chopped chocolate. Mix vigorously with a wooden spoon or whisk till the chocolate has melted and the ganache is smooth and glossy. Leave to set for a couple of hours before you use it.