Preheat the oven to 200°C.
Line a baking sheet with non-stick silicone paper.
Whisk the egg whites in a clean bowl until very stiff.
Add the sugar one third at a time, whisking well between each addition.
Whisk until the mixture is very thick and glossy.
Spread the mixture over the baking sheet and sprinkle with coconut or almonds.
Bake for 15-20 minutes until golden brown and firm.
Turn the meringue onto greaseproof paper or a clean tea towel immediately.
Let rest for 15 minutes then remove the backing paper.
Stir the citrus zest, juice, and honey together until dissolved.
Whisk the citrus mixture with the chilled cream until floppy.
Spread the cream over the cool meringue, add raspberries, roll up, and chill.