Petite Mini Macaroon Cups

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 cup butter or 1 cup margarine, softened
• 2 (3 ounce) packages cream cheese, softened
• 2 cups all-purpose flour
• 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
• 2 eggs, beaten
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1 1/3 cups flaked coconut

Recipe

• 1 in large bowl, beat butter and cream cheese until fluffy; stir in flour.
• 2 cover; chill 1 hour.
• 3 preheat oven to 375°f
• 4 divide dough into quarters.
• 5 on floured surface, shape 1 quarter into a smooth ball.
• 6 divide into 12 balls.
• 7 place each ball in a 1 3/4-inch ungreased muffin cup; press evenly on bottom and up side of each cup.
• 8 repeat with remaining dough.
• 9 in medium bowl, combine sweetened condensed milk, eggs and extracts; mix well.
• 10 stir in coconut.
• 11 fill muffin cups 3/4 full.
• 12 bake 16 to 18 minutes or until slightly browned.
• 13 cool in pans; remove.
• 14 store leftovers loosely covered at room temperature.
• 15 variation: chocolate macaroon cups: beat 1/4 cup unsweetened cocoa into egg mixture; proceed as above.