Preheat oven to 225°F (110°C). Take a large baking sheet and line it with parchment paper. Use a glass with a 3-inch (7.5-cm) diameter as a template to draw nine circles onto the parchment paper. Note that you'll have an extra meringue—consider it a bonus for the chef! Once done, flip the parchment paper over so the ink doesn't transfer to the meringue.

In the bowl of a stand mixer, start whipping the egg whites at a medium speed until they become frothy. put the cream of tartar and increase the speed to medium-high, continuing to beat until the mixture forms soft peaks, approximately 2 minutes. Gradually add the sugar, a tablespoon at a time, while continuously beating for another 1-2 minutes. Then, blend in the vanilla and a pinch of salt, beating until the meringue turns stiff and glossy, and holds peaks, for an additional 1-2 minutes. Gently fold in the toasted coconut last.

To ensure the parchment paper stays in place on the baking sheet, dab small amounts of meringue under each corner. Immediately spoon equal portions of the meringue into the center of each drawn circle on the parchment.

Place the meringues in the oven to bake until they are dry and crisp, which should take about 1 hour and 15 minutes. After turning off the oven, let the meringues sit inside the closed oven for an additional 30 minutes. Allow them to cool completely on a wire rack while still on the baking sheet, then carefully peel them off the parchment. If not using immediately, store them in an airtight container at room temperature for up to 2 days.

Before assembling, freeze the meringues on a plate for 15 minutes. For each sandwich, place one meringue smooth side up on a work surface, top it with a ½ cup (3½ oz/105 g) of slightly softened chocolate ice cream, spreading it to the edges. Cover with another meringue, smooth side down, and softly press together. Use a spoon to smooth out the ice cream at the edges. Wrap each sandwich in plastic wrap and freeze again. Make sure to create a total of four sandwiches. Freeze the assembled sandwiches for at least 1 hour and up to 5 days before serving.