Combine first 3 ingredients in a medium saucepan; cook, stirring often, over medium heat 6 to 8 minutes or until most of cranberries pop. Grate 1 Tbsp. plus 1 tsp. orange rind from oranges.
Remove cranberries from heat, and stir in 1 tsp. orange rind. Let cranberries cool completely. Cover and refrigerate.
Section oranges over a large bowl, catching juices. Add pineapple and 1 Tbsp. orange rind to orange sections in bowl. Cover and chill until ready to serve.
To serve, spoon oranges and pineapple into individual dessert dishes; top evenly with cranberry mixture. Sprinkle each serving with coconut. Serve with meringue cookies.