Combine graham cracker crumbs, pecans, and coconut in a medium mixing bowl; mix well, and set aside.
Combine egg whites (at room temperature), vanilla, and salt in a large mixing bowl; beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Fold in reserved graham cracker mixture.
Spoon mixture into a well greased 9-inch pie plate. Bake at 350° for 30 minutes or until top of torte falls and becomes crusty. Cool completely. Cut into wedges. Serve on individual dessert dishes. Top with a scoop of ice cream.