Mix together beaten egg yolks, sugar, corn starch, milk and butter in saucepan over medium heat. Cook, stirring constantly until thick and bubbly. Remove from heat. Add vanilla and coconut; cool in pan for 15 minutes, then pour into pie shells.
Beat 5 egg whites, slowly adding sugar. Beat whites until stiff. Place meringue on top of pie, making sure you spread to sides, covering crust, so meringue doesn’t shrink when baked.
Bake at 350 F for 3 to 5 minutes, until soft brown spots form on meringue.