In a medium mixing bowl, add flour and set aside. Cut the butter into pieces and add them to the flour mixture. Cut the butter into the flour using a pastry blender until well-mixed. You can also rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs with no large lumps of butter remaining. Add the egg yolks and cold water to the mixture slowly and mix to form a dough. Flatten the dough into a disc, wrap it in a plastic bag or cling film and refrigerate for at least 30 minutes to an hour.

While the dough is chilling, start with coconut meringue filling. In a large bowl, beat the egg whites to form soft peaks. While beating, slowly add the sugar until stiff peaks form. Check the post for tips on how to make a perfect meringue. Gently fold in the coconut flakes, followed by the vanilla extract, and set aside. You can also transfer the coconut meringue to a piping bag or a large Ziploc bag with about 1/2 inch (1.25 cm) corner snipped off.