My favorite dessert EVERRRR: Tortoni!🍒🥥🍦

1. In a large bowl, crack two eggs and separate the egg whites from the yolks.
3. Now, this measurement is a little confusing but this is how Connie says to do it, so we do it!! Measure 1/2 cup of sugar, but take out 2 tbsp from the measuring cup and save it for the heavy cream mixture. With a hand mixer, beat the egg whites and slowly pour in the 1/2 cup of sugar until you form soft peaks.
4. Pour heavy cream into a separate bowl and add 2 tbsp sugar, vanilla extract, and almond extract. Beat with a mixer until soft peaks form.
5. Toast your coconut in the toaster oven until just golden brown. Be sure to watch the coconut CAREFULLY because it’ll burn the second you take your eyes off it👀
6. Gently fold the egg white mixture and heavy cream mixture together. Then, mix in chopped almonds and 3 tbsp toasted coconut.
7. Get out your muffin pan and add muffin liners. Scoop the mixture equally into each muffin liner. Top with the remaining toasted coconut and a maraschino cherry.
8. Freeze overnight or for at least 6 hours❄️