4 oz. pkg. Baker's German sweet chocolate
3 tbsp. water
1 tsp. vanilla
1 c. whipping cream
1 baked 8 inch coconut meringue shell
2/3 c. coconut
1/4 c. confectioner's sugar
2 egg whites
Dash of salt
1/4 tsp. cream of tart
2/3 c. granulated sugar
1/2 tsp. vanilla

Shell: Combine egg whites, cream of tartar and salt; beat ill foamy then add granulated sugar. Beat. Fold in vanilla and sugar coated coconut. Bake at 325 degrees for 30 minutes. Cool. Add filling.

Filling:

1. Melt chocolate in water in saucepan over very low heat, stirring constantly.

2. Cool until thickened. Then add vanilla.

3. Whip cream and fold into chocolate mixture.

4. Pile into meringue shell.

5. Chill.

6. Makes 6 to 8 servings.