Place doughnuts, cut side up, on an ovenproof wooden board. Cover each half with
banana slices. Spoon 1/2 cup ice cream over bananas, making an indentation in center
of the ice cream. Fill each indentation with 2 teaspoons chocolate syrup and 1 tablespoon
pecans. Then place in freezer.
Beat egg whites (at room temperature) and cream of tartar at high speed of an
electric mixer 1 minute.
Gradually add sugar, 1 tablespoon at a time, beating until
stiff peaks form and sugar dissolves (2 to 4 minutes); add vanilla extract.
doughnut halves from freezer, and quickly spread meringue over entire surface, making
sure edges are sealed. Swirl meringue to make peaks. Sprinkle sides with coconut;
cover and freeze until firm.
Remove from freezer and bake, uncovered, at 450 degrees F for 2 to 3 minutes
or until meringue is lightly browned.