In a medium mixing bowl, COMBINE whipping cream, sugar, vanilla and almond extracts; BEAT at high speed until soft peaks form.

Let egg whites come to room temperature; BEAT at high speed just until foamy.

Gradually ADD remaining sugar, one tablespoon at a time, BEATING until soft peaks form.

FOLD in whipped cream mixture, chopped almonds and coconut flakes.

SPLIT mixture in half; SPOON first half into eight muffin cups lined with foil liners (see NOTE).

STIR coffee granules into remaining half of tortoni mixture; SPOON this mixture equally over the whipped cream in the eight foil liners.

SPRINKLE remaining almonds and coconut over top.

COVER tightly; FREEZE overnight.