2 pink or white grapefruit
1 egg white
Pinch of cream of tartar
2 tsp. brown sugar
2 tsp. unsweetened desiccated coconut

With sharp knife, cut grapefruit in half. Cut around and inside membranes to loosen sections. Place cut side up in shallow baking dish.

In small mixing bowl, beat egg white and cream of tartar until foamy; add sugar and continue beating until stiff peaks form. Spoon evenly over top of each grapefruit half, spreading meringue to edges. With back of spoon, swirl and peak meringue.

Sprinkle each with coconut. Bake in 375 degree oven for 10 minutes or until lightly browned. Makes 4 servings.