Roll out the pastry dough on a lightly floured board into 2 large circles to fit a 200 mm. (8") diameter pie dish.
Place the pastry in ungreased pie dishes of this size. Prick all over with a fork.
Bake in a hot oven at 450°F. for 10 to 12 minutes.
Cool the pastry shells.
Spread the bottom of the pastries with raspberry jam.
Whisk the egg-whites stiffly.
Add half the sugar and whisk until very stiff.
Fold in the remaining sugar gradually with 75 grams (3 oz.) of the cocoanut.
Lightly spread this mixture over the jam.
Sprinkle with the remaining cocoanut and bake in the centre of a moderate oven at 350°F. for 15 minutes.
Cool the pastry.
* Cut into fingers and serve.