Preheat oven to 225° Fahrenheit.
Line a half sheet pan with parchment paper.
In the bowl of a stand mixer with the whisk attachment, or a large bowl with a hand mixer, whisk the egg whites and salt on medium speed until the egg whites are foamy.
Turn the mixer to high and slowly and gradually add the granulated sugar and beat until the mixture is thick and glossy and the sugar is incorporated.
To check if the sugar is incorporated properly, take a bit of the meringue and rub between your fingers, if you do not feel any grit and the mixture holds stiff peaks you are good to go.
Sift the corn starch into the mixture and add the vinegar and whisk until incorporated.
(The corn starch will help to stabilize the egg whites while baking and the vinegar also helps to stabilize the whites and helps with the texture of the meringue, crisp on the outside and chewy on the inside.)
Fold in ¼ cup of toasted coconut using a spatula.
Using a ¼ cup size cookie scoop. Place 6 scoops evenly spaced on the prepared sheet pan.
Using the back of a measuring tablepoon make an indentation in each one.
Bake for 50 minutes. The outside should be dry and firm. If the outside is still a bit soft bake for an additional 10 minutes and check again.
Turn the oven off and prop open the door with a wooden spoon and let the Pavlovas sit in the oven for 20 minutes.
Remove from the oven at let the pavlovas cool completely.
Store in an air tight container until ready to use.
Sprinkle with the remaining toasted coconuts and garnish with eggs or jelly beans.