Toast the Topping: Toast the almonds and shredded coconut at 325°F (160°C) for 5–7 minutes until lightly golden. Let cool. Mix with superfine sugar and set aside.
Whip the Cream: In a chilled bowl, whip the heavy cream until soft peaks form. Add vanilla and optional liqueur. Gently fold in the crushed cookies.
Prepare the Meringue: In a clean, grease-free bowl, beat egg whites until foamy. Gradually add granulated sugar and beat until stiff, glossy peaks form.
Combine Mixtures: Gently fold the meringue into the whipped cream mixture in three parts, preserving airiness.
Fill and Freeze: Spoon or pipe mixture into lined molds or ramekins. Sprinkle topping mix over each. Cover and freeze for at least 4–6 hours, preferably overnight.
Serve: Let sit at room temp for 5 minutes before serving. Garnish with a cherry or chocolate shavings if desired.
