Heat oven to 350 degrees F. Coat a 9 non-stick muffin pan cups with cooking spray, set aside. In a medium bowl, mix together coconut, egg whites and ginger, stirring well. Divide the coconut mixture evenly among the 9 muffin cups and press down and up the sides to form a crust. Bake for 15-20 minutes until golden brown and cooked through. Remove from oven and using a spoon, press down the bottom of the crust if puffed up. Cool completely before removing from muffin pan. Meanwhile combine honey and lemon grass in a large bowl; toss with berries; refrigerate for 1 hour. When tartlets are cool, remove from pan. Fill with berry mixture dividing it evenly among them.