For the Meringue Cookies:

1. Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper and set aside.
2. In the bowl of a stand mixer with the whisk attachment, beat egg whites, cream of tartar, and salt on high speed. Once the egg whites begin to froth, add the sugar and continue beat on high speed until stiff, glossy peaks begin to form.
3. You can pipe the meringue onto the baking sheet or use a tablespoon to lay them out. Bake the meringues for about 40-45 minutes until they are dry and slightly golden around the edges.
4. Remove and let cool on a cool rack until ready to use for the Eton Mess.

For the Eton Mess:

1. In a small bowl, toss the fruit together with the coconut palm sugar and set aside.
2. In a chilled metal bowl, combine the cream, sugar, and vanilla and beat until the cream becomes slightly thicker and frothy.
3. In a small bowl, whisk the gelatin and water together until the gelatin has dissolved and is liquified. Add this mixture to the cream and continue beating on medium-low speed until the cream has thickened completely.

Assembly:

1. In your desired serving glasses or bowls, begin with one layer of cream, 1 meringue cookie crushed, and two spoonfuls of fruit. Continue this pattern until each glass is complete. Top with a dollop of cream and chocolate shavings if desired.
2. Refrigerate before serving if making ahead, or serve immediately.