Line a large cookie sheet with parchment paper. Using a plate or bowl as a guide, trace a 9-inch circle onto the parchment paper. I used a toothpick so I could see the indentation of the circle, without needing to use ink.
In a large mixing bowl, beat the egg whites until thick, about 2 minutes.
With the mixer running on medium-high speed, gradually add the sugar, about 2-3 tbsp. at a time, followed by the salt, cream of tartar, and coconut extract.
Increase the speed to high, and beat until the egg whites form stiff peaks, about 4-5 minutes.
Pile the meringue mixture into the middle of the circle on the parchment paper, and carefully spread it to the edges of the circle, making a disk. It doesn't have to be perfect - the ruffles and edges look rustic and pretty!
Bake at 250 degrees for 1 hour and 30 minutes. Turn off the oven, and keeping the oven door closed, allow the meringue to cool in the oven for about 1 hour.
Remove from the oven, and cool completely on the pan.
Carefully shift the pavlova from the parchment paper to a serving plate.