Arrange your oven racks so they are on the top third and bottom third spots in your oven.

Preheat oven to 175 degrees. (low heat for meringues, cooked for a LONG time)

Line two baking sheets with parchment.

Now sift together the confectioner’s sugar, superfine sugar and the salt.

Using your stand mixer with wire whisk attachment, combine egg whites and cream of tartar. Start on medium-low setting. It should become frothy.

Increase speed to medium high and beat until whites form soft peaks.

Now continue beating while gradually adding the sugar mixture.

Once all the sugar is in you turn it up to high and beat it until you have firm, glossy peaks.

Now add your vanilla and ⅓ cup pistachios. Blend for 10 seconds only.

Spoon meringue into a pastry bag. That bag should be fitted with a large star tip (#8).

Now pipe them onto a parchment lined sheets in the shape you want. Should space them about ½ inch apart.

Sprinkle on toasted coconut and the finely chopped pistachios.

Now pop them in the oven for 3 hours. I rotated the pans half way through.

Once the three hours are up, turn off your oven and leave them in there another hour.

Now you can remove them from the oven.

Serve immediately or store for later.