Steps:
- Make the crust: Preheat oven to 350°F. In a large bowl, combine coconut, egg whites, and sugar until mixture holds together when squeezed.
- Form 1 heaping tablespoon coconut mixture into a ball. Press ball into a 2-inch brioche or tartlet tin (or mini muffin cup), making a thumbprint in the center and pressing out so mixture forms a 1/4-inch-thick crust. Repeat with remaining coconut mixture. Place tins on rimmed baking sheet.
- Bake crusts until golden brown, about 25 minutes. Set crusts aside until cool enough to handle. Unmold crusts onto a wire rack to cool completely.
- Make the filling: Pour cream into a chilled mixing bowl. Scrape vanilla seeds into cream; reserve pod for another use. Whisk until soft peaks form. Fill each crust with whipped cream, and garnish with crystallized ginger before serving.
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