Preheat the oven to 180 °C.
Crust: Grease a 23cm pie dish. Mix the crushed biscuits and butter or margarine and press into the bottom and up the sides of the pie dish.
Filling: Bring the sherry, dates and water to boil and simmer for 3 minutes. Remove from the heat and stir in the coconut. Spoon into the prepared crust.
Topping: Beat the egg whites until stiff peaks form. Beat in the caster sugar but the spoonful until the mixture is thick and shiny. Sift the baking powder on top and fold in. Spread the meringue mixture roughly over the filling and bake for 15 minutes or until the tips of the meringue just begin to brown.
Makes 1 medium-size tart
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