Separate eggs carefully. Set white aside and mix the yolks with the water
Sift flour and baking powder together. Add salt and sugar. Mix well.
Grate cold butter into the dry ingredients and rub it into the flour till it has the appearance of crumbs.
Add yolk mixture and mix well till a soft dough. Allow rest for at least an hour. Can even be left overnight in the fridge. In hot weather it is preferable to keep it cool otherwise the butter oozes from the dough to much.
Roll out a 2-fist size of dough on a flour dusted surface till thin, about 3mm. Press out circles the diameter of 8cm. Line small tratlet pans with dough circles.
Scoop tespoons of jams onto the flour in the shallow dish and roll it in flour and place each scoop in a tartlet. Dust off excess flour. This prevents jam from cooking out of tartlets.
To prepare the meringue topping: Beat egg white till soft points form. Start to add sugar 1 cup at a time beating very well after each addition. This will take a while. Meringue should be smooth and shiny. Now gently fold in the coconut. Use spoonfuls ontop of jam making sure it is sealed all the way around.
Bake in preheated oven (180 degrees Celcius) for 20 minutes till golden brown. Allow to cool on a rack. Store in sealed tins or any suitable container.
But ye, beloved, building up yourselves on your most holy faith, praying in the Holy Ghost, Keep yourselves in the love of God, looking for the mercy of our Lord Jesus Christ unto eternal life.