1. Sift flour, baking powder and salt into a bowl. Stir to combine.
2. In a large bowl, use a mixer to cream shortening and sugar.
3. Add egg and beat until fluffy.
4. Add vanilla and grated orange peel. Beat until blended.
5. Add dry ingredients and milk. Beat until just combined.
6. Divide dough in half. Wrap tightly and refrigerate for 1 hour.
7. Preheat oven to 375 degrees.
8. Remove one portion of dough from fridge and roll out to 1/8 thick.
9. Cut into shapes.
10. Place on greased or Silpat-covered cookie sheets.
11. Sprinkle lightly with sugar.
12. Bake for 12 minutes or until edges start to turn golden.
13. Repeat with second portion of dough.

1. In a bowl, sift together flour, baking soda, cinnamon, ginger and salt.
2. In a saucepan, bring shortening, sugar, molasses, vinegar to a boil. Let cool.
3. When cool, beat in one egg.
4. Stir in dry ingredients and mix well. Turn dough out into airtight container and chill until firm.
5. Preheat oven to 375 degrees.
6. Roll out to desired thickness.
7. Use the cookie cutter of your choice to create circles or other shapes.
8. Place on greased or Silpat-covered cookie sheets.
9. Bake 12 to 15 minutes.

1. In a stand mixer, whip egg whites and cream of tartar in until foamy but not firm.
2. Add sugar in six portions, waiting 15-20 seconds between each addition.
3. Mix until stiff peaks form, about 5 minutes.
4. Add vanilla or almond extract and salt and whip for just a few seconds more.
5. Preheat oven to 200 degrees.
6. Cut parchment paper to line cookie sheets.
7. Using a star shaped cookie cutter, lightly trace stars into the parchment paper.
8. Pipe meringues using the star shapes as a guide.
9. Bake for 1 hour.
10. Turn oven off, and allow meringues to cool in the oven for 1-2 more hours.
11. Remove and let cool completely.
12. Store in an airtight container for up to one week.

For the Pastry Shell:

1. Choose your favorite store-bought pie crust. Bake according to instructions and let cool.

For the Filling:

1. In a clean bowl, whip together egg whites, cream of tartar, and sugar until stiff peaks form. Set aside in cool place.
2. In another clean mixing bowl, whip cream until stiff and carefully fold into mixture. Refrigerate.
3. Toast a few tablespoons of shredded coconut and set aside to cool.
4. Soften 1 tbsp gelatin in ¼ cup cold water
5. In a saucepan, stir together sugar, flour, salt, and milk.
6. Stir over low heat until it boils for one minute.
7. Remove from heat and add softened gelatin. Stir until dissolved.
8. Let cool. When partially set, beat with a rotary beater until smooth.
9. Add vanilla and almond extract and beat until just combined.
10. Fold in 1 cup of moist shredded coconut.
11. Carefully fold whipped cream into mixture.
12. Carefully fold meringue into mixture.

To Assemble:

1. Spoon mixture into pie shell.
2. Chill about two hours until set and serve cold.
3. Garnish with toasted coconut.