Spoon three-fourths of Basic Meringue Mixture into 10 equal portions, 2 1/2 inches apart, onto parchment paper-lined baking sheets. Spread into 3-inch circles, gently shaping circles with back of a spoon to resemble shallow bowls.
Spoon remaining one-fourth meringue mixture into a decorating bag fitted with a small leaf tip. Pipe leaves around outer edge of each meringue bowl.
Bake at 200° for 2 hours; turn oven off. Let meringues stand in closed oven with light on 8 hours.
Whisk together whipped topping and next 4 ingredients; cover and chill.
Combine papaya, mango, and pineapple.
Spoon whipped mixture evenly into meringues; top with fruit mixture, and sprinkle with coconut.