2 c. heavy cream
1/2 c. sugar
2 tbsp. instant coffee
2 tbsp. vanilla
Few drops almond extract
2 egg whites
4 tbsp. sugar
1/2 c. finely chopped toasted almonds
1/2 c. toasted flaked coconut

Whip cream; fold in sugar, instant coffee and flavorings. Beat egg whites to soft peaks. Gradually add 4 tablespoons sugar and beat to stiff peaks. Combine almonds and coconut. Fold egg whites and 1/2 nut mixture into whipped cream. Spoon into paper baking cups and set in muffin pan. Sprinkle remaining nut mixture on top. Freeze until firm. Trim with maraschino cherry halves.