You may also like
Categories:Viewed: 88 - Published at: 9 years ago
Ingredients
- 2 Tbsp. coconut
- 2 Tbsp. chopped almonds
- 1 egg white
- 1 heaping tsp. instant coffee
- 1/2 c. plus 2 tsp. sugar
- 1 c. whipping cream
- 1 tsp. vanilla extract
- 1/8 tsp. almond extract
Method
- Toast coconut and chopped 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.
