Pre-heat oven to 110 degrees Celsius (90 degrees Celsius fan-forced). Line an oven tray with baking paper.
Place egg whites and cream of tartar in the bowl of an electric mixer. Beat until soft peaks form. Add sugar 1 tablespoon at a time until all incorporated. Continue beating a further 3-4 minutes until sugar has dissolved completely.
Spoon mixture into a piping bag with a 1 u00bd cm round nozzle. Pipe double dollops onto prepared tray and bake for 1 u00bd hours. Turn oven off and allow to cool in the oven.
Dip the base of cooled meringues into melted chocolate and then into coconut. Set aside. Use gels to draw on eyes and buttons. Use some of the leftover melted chocolate to stick on a nose.