Line a baking sheet with parchment paper and draw 4 circles on it that's 4 inches in diameter, leaving a space around each circle. Flip the parchment paper so that the marks are on the bottom and and set aside.
Using a handheld electric mixer or a stand mixer with the whisk attachment, beat the egg whites at medium high speed until you reach soft peaks.
Add the sugar a little at a time until you're almost at stiff peaks.
Add vanilla extract and white vinegar and continue beating until your meringue is stiff and shiny.
Transfer your meringue onto your lined baking sheet, scooping it into your 4 circles.
Bake for 45 minutes then turn off the oven and leave the meringues inside the oven overnight to dry.
Carefully lift the meringue off the parchment paper and store in an airtight container until you're ready to serve.
For the Lemon Curd:
See this recipe for homemade lemon curd. You can also buy a jar of your favourite ready-made brand.
Take your meringue and spread a good amount of lemon curd on top.
Put a dollop of whipped cream on top of the lemon curd then sprinkle with toasted almonds and toasted coconuts.
Notes
You can make the meringue and the lemon curd up to 3 days ahead. Just make sure you keep your meringue in an airtight container and your lemon curd in the fridge properly chilled.