Beat egg whites until frothy.
Beat in the salt, cream of tartar, lemon juice, and extract; gradually add sugar, beating constantly until stiff peaks are formed.
Reserve about 2/3 cup meringue; set aside.
Fold coconut into remaining meringue.
Spread over bottom and up sides of a lightly greased 9-inch pie pan.
Using a pastry bag and star decorating tube, pipe the reserved meringue around top edge of shell, forming rosettes.
Bake at 325Â°F 40 to 45 minutes, or until crisp and very lightly browned.