Preheat oven to 110°C and line two large baking trays with parchment paper.
Toast desiccated coconut in a dry frying pan over medium heat until golden.
Whisk sugar and one egg white in a clean bowl for 30 seconds at high speed.
Add remaining egg whites one by one, whisking thoroughly until the mixture is very stiff and shiny.
Gently fold the toasted coconut into the meringue mixture until combined.
Pipe 48 blobs of 3-4cm width onto the trays using a 1.5cm plain nozzle.
Bake for 90 minutes until crisp on the outside but soft inside.
Cool meringues completely before assembling.
Mix cream cheese, icing sugar, vanilla seeds, ginger, and syrup together for the filling.
Pipe filling onto meringue bases, add a strawberry slice, and sandwich together.