Pre-heat oven to 110°C (90°C 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 1/2 cm round nozzle. Pipe double dollops onto prepared tray.
Bake for 1 hour or until meringues are set. Turn oven off and let the snowmen stand in oven for 30 minutes. Carefully remove from baking paper. Cool on wire racks.
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.