Pre-heat oven to 180oC (160oC fan-forced). Spread coconut evenly over an oven tray. Bake for 6 minutes, or until coconut is toasted. Remove and set aside. Reduce oven temperature to 140oC (120oC fan-forced).
Using an electric mixer, beat the eggwhites in a bowl until firm peaks form. Gradually add the sugar until it is well incorporated and mixture is thick and glossy.
Fold all but 1 tablespoon of the toasted coconut and the chopped chocolate into meringue mixture, mixing until just combined (do not overmix).
Divide mixture between two lined baking trays, spread out to approx. 20cm diameter. Bake for 1 hour. Turn oven off and allow to cool in the oven.
For the ganache; combine chocolate and cream in a microwave safe bowl. Microwave for 1 minute and stir well. Return to microwave for a further 10 seconds if required. Mix until smooth and chocolate is melted. Allow to cool.
To assemble, place one meringue disc onto serving plate, top with the cream and drizzle with some of the ganache. Place second meringue disc on top, and drizzle with remaining ganache. Sprinkle with the reserved toasted coconut and serve.