1. Preheat the oven to 180°C. Lightly butter the dome tartlet tin. In a large bowl, mix together the flour, starch, sugars, cocoa, baking powder, baking soda, and salt. In a measuring cup, whisk together the sour cream, egg yolk, vegetable oil, and water.

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2. Add the liquid ingredients to the dry ingredients and stir together with a wooden spoon or spatula until just a dough forms. Distribute the batter evenly in the wells. Bake about 22 minutes. Do a test and cool on a wire rack. Remove from the mold after 5 minutes and allow to cool completely.

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3. Meringue Frosting: Wipe down large bowl, whisk, hand mixer, and beater with vinegar and salt to make sure everything is grease-free. Beat all the ingredients in a large bowl over a water bath using a hand mixer. Beat on the highest setting over gently simmering water for 7 minutes. Then remove from the water bath and continue beating for a few minutes to cool the frosting a bit. Use immediately as a frosting. You can also color the frosting! To color the coconut flakes, take a zip-lock bag and put the coconut flakes in the bag along with the food coloring. Close the bag and shake the contents until the paint has evenly colored the flakes.

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4. Apply the frosting to the dome biscuits with a palette and then roll them in the colored coconut flakes.

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5. If there is any frosting left, you can use it to make meringues: Preheat the oven to 120°C. Using an ice cream scoop or large spoon, place meringues on a baking sheet lined with parchment paper. Bake for about 90 minutes until the meringues are dry.