Combine shredded coconut, chopped pecans, and melted margarine.

Press the mixture onto the bottom of a 9-inch springform pan to form the crust.

In a separate bowl, combine softened cream cheese, sugar, cocoa powder, cold water, and vanilla extract.

Mix at medium speed on an electric mixer until well blended and smooth.

Blend in the egg yolks until fully incorporated.

Pour the cream cheese mixture over the prepared crust.

Bake in a preheated oven at 350F (180C) for 30 minutes.

Loosen the cake from the rim of the pan with a knife or spatula.

Allow the cheesecake to cool completely before removing the rim of the pan.

In a clean bowl, beat the egg whites and salt until foamy.

Gradually add marshmallow cream while continuing to beat until stiff peaks form.

Sprinkle the remaining chopped pecans on top of the cheesecake, leaving a 1/2 inch border around the edge.

Carefully spread the marshmallow meringue mixture over the top of the cheesecake, sealing it completely.

Bake again at 350F (180C) for an additional 15 minutes, or until the meringue is lightly golden.

Cool completely before serving.