Fresh Peach Angel Pie 

3 egg whites
3/4 cup white sugar
1 cup toasted coconut
1/2 cup toasted, sliced almonds
4 - 5 fresh ripe peaches, sliced
1 cup whipping cream, whipped
1/4 cup toasted coconut
                   
1. Beat egg whites until soft peaks form. Gradually add
   sugar, beating until very stiff and glossy. Fold in
   toasted coconut and almonds. Spoon into a 9 inch pie
   plate to form a shell. 
2. Bake at 350 degrees F for 30 to 35 mins. Cool. 
3. Fill with sliced peaches. Top with whipped cream and
   toasted coconut. Chill until ready to serve.