Cathy'S Coconut Mousse - cooking recipe

Ingredients

2 egg whites
2 c. whipping cream
1 c. sugar
dash of salt
1/8 tsp. almond extract
1/2 tsp. vanilla extract
2 c. coconut, flaked

Preparation

Beat all of the first 6 ingredients until thick and creamy. Add coconut flaked and fold in.
Spoon into cupcake liners in muffin (cupcake) pan.
Top with half of maraschino cherries as optional.
Store in freezer at least 3 hours.
Keep frozen until ready to eat.
Makes about 24.