3 egg whites
1/2 tsp. cream of tartar
1 c. sugar
18 saltine crackers
1 c. chopped pecans
1 tsp. vanilla
1 sm. container Cool Whip
1/2 pt. pineapple preserves
1 pkg. frozen coconut

Beat egg whites until frothy. Add sugar, 1 tablespoon at a time, with the cream of tartar and beat until stiff. Crumble saltines real fine and add with pecans and vanilla to egg whites. Fold in carefully. Place in 9x13 buttered pan. Cook 35 minutes at 325 degrees; cool.

Mix pineapple preserves and Cool Whip. Spread over meringue. Sprinkle thawed coconut over top. This dessert is better if it is made a day before serving. Keep refrigerated.