Preheat oven to 350ºF (180ºC).
In 13 x-9-inch (3 L) glass baking dish, combine rhubarb, strawberries, sugar and flour; level top.
In bowl, beat egg whites until soft peaks form; beat in sugar, 2 tablespoons (25 mL) at a time, until still peaks form. Beat in honey and vanilla. Sprinkle with coconut, flour and salt; fold in. Drop into 16 mounds on fruit mixture; do not smooth top.
Bake in centre of oven for 40 minutes or until golden and filling is bubbly. Serve warm.