1Line the bottom of a 9 inch square pan with parchment paper, leaving an over hang on 2 sides. Place graham crackers in the bottom of the pan cutting them to fit as necessary.
2Heat 1/3 cup of the cream in a small saucepan until it barely begins to simmer; remove from heat. Add the chopped chocolate and stir until the chocolate is melted and the xture is smooth. Spread the chocolate mixture evenly over the graham crackers. Freeze for 10 minutes
3Meanwhile, using an electric mixer beat the egg whites in a large bowl until frothy. Gradually add the sugar and beat until stiff, glossy peaks form; set aside. In a seperare large bowl using the electric mixer beat the cream of coconut and the remaining cup of cream until you get the stiff form.
Fold the egg whites into the coconut cream mixture until fully incorporated
4Spread the coconut mixture evenly over the chilled chocolate and freeze covered for atleast 6 hours. when ready to serve use the parchment over hang to lift and transfer the smore onto a cutting board cut into 32 bars top with shaved chocolate or shaved coconut your choice. Enjoy