• Preheat oven to 325°F. Spray mini muffin tins with oil.
• In a large bowl stir egg whites until frothy.
• Stir coconut and sugar into the egg whites. Mix until the mixture holds together when you squeeze it in the palm of your hand.
• Form a heaping tablespoon of the coconut mixture into a ball and place it in the tin. Using your thumb or a liqueur glass, press the ball into the sides of the tin. The crust should be about ¼ inch thick.
• Bake tartlets until golden brown, about 20 minutes.
• Remove from oven and let cool slightly. Transfer to wire rack and cool completely. Can be made several days in advance.

VANILLA-WHIPPED CREAM

• Cut vanilla bean in half lengthwise. Scrape seeds into cream (reserve pod for another use). Beat cream until soft peaks form.

SERVING

• Fill coconut tartlets with vanilla-whipped cream just before serving.
• Garnish with crystallized ginger. Serve.