|Whipping cream||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Almond extract||2 Drop|
|Finely chopped almonds||2 Tablespoon, toasted|
|Coconut||2 Tablespoon, toasted|
|Instant coffee powder||1⁄2 Teaspoon|
Whip cream with 2 tablespoons sugar, vanilla, and extract.
Beat white to soft peaks.
Gradually add remaining sugar; beat to stiff peaks.
Mix almonds and coconut.
Fold white and half the nut mixture into cream; spoon half into 2 paper bake cups in muffin pan.
Stir coffee powder into remaining whipped cream mixture.
Spoon into 2 bake cups.
Sprinkle remaining nut mixture over all.