Preheat oven to 350 degrees F.
On a dry skillet, toast chopped almonds and coconut over medium-low heat until golden and fragrant. Remove from heat and set aside to cool. Reserve 2-3 Tbsp of this mixture for the topping.
Beat egg whites, salt, and cream of tarter on high speed until frothy. While beating constantly, gradually add sugar in increments and continue to beat until stiff, glossy peaks form. The peaks should be perfectly rigid and not droop or flop around when you move the beater.
Gently fold the cooled coconut/almond mixture into the meringue and empty into a 9-in pie plate. Spread the meringue up the edges of the pie plate, and make sure to indent the meringue well to accommodate the peaches and whipped cream.
Bake in preheated oven for 25-35 min or until the meringue is lightly golden brown and puffed up. Cool completely.*
Before serving, slice 3-4 peaches into uniform slices and arrange in an even pattern to cover the top of the pie. Spread whipped cream on top and sprinkle with reserved, toasted topping.