Separate eggs and place egg whites in a mixing bowl.  Let sit at room temperature for 30 minutes.  Preheat oven to 250 degrees.

Add cream of tarter & coconut extract.  Whip with an electric mixer until stiff peaks form.

Add sugar and whip 2-3 more minutes.

Scoop meringue into a piping bag.  Line a cookie sheet with a silicone mat or parchment paper.  Pipe meringue onto lined cookie sheet.

Bake at 250 degrees for 40 minutes.   While cookies bake, take 1/2 cup of freeze dried raspberries and crush them until they are dust. Set aside.

Turn heat off.  Take out of oven and gently sprinkle raspberry dust onto cookies.

Return to hot oven (with the oven turned off) and let the meringue cookies dry out.  30-45 more minutes.

Remove from oven and let cool completely.