Preheat oven to 140 °C.
Combine the egg whites, sugar and coconut and divide between six 8 cm diameter well greased tartlet tins with removable bases.
Press firmly into the base and sides. Bake for 25 - 30 minutes or until the macaroon crust is firm. Allow to cool.
Sprinkle sliced bananas with lemon juice and place in the prepared crusts.
Spoon unstirred caramel treat over bananas.
Decorate with whipped cream and shavings of white chocolate.
Make tiny ones to serve with coffee.
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