2 tbsp. coconut
2 tbsp. chopped almonds
1 egg white
1 heaping tsp. instant coffee
1/2 c. sugar + 2 tsp. sugar
1 c. whipping cream
1 tsp. vanilla extract
1/8 tsp. almond extract

Toast coconut and almonds. Whip egg white with coffee. Gradually add 2 teaspoons sugar. Whip cream; add remaining sugar, vanilla and almond extract. Fold cream into egg mixture. Add coconut and almonds. Pour into fluted paper baking cups. Sprinkle with additional coconut, if desired. Freeze 2 hours or more. Serves 6.