In large bowl beat egg whites until frothy add salt and cream of tartar and continue to beat until soft peaks form. Beat in sugar 1/2 cup at a time. Add vanilla and almond extract beat until stiff. Fold in coconut. Spoon into 9 inch tube pan. Bake 275 degrees for 1 1/2 hours. Let cool completely
Whisk together the sugar, egg whites, juice, zest, cornsyrup, and salt. Sit the bowl over simmering water and cook whisking constantly until 140 temperature is reached.
3Remove from heat and whisk over the hot water for 3 minutes. Remove bowl from water and beat with mixer 7 to 10 minutes.