For meringue, in a large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a small amount at a time, whisking constantly until stiff peaks form. Spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the remaining coconut on each pie.
Bake 12-15 minutes or until lightly browned. Refrigerate until served. If you don't manage to eat all of your pie in one sitting, be sure to store the remainder in the refrigerator.