Petite Mini Macaroon Cups

Name: Petite Mini Macaroon Cups
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 12 teaspoons vanilla extract; 12 teaspoon almond extract; 1 13 cups flaked coconut

8 ingredients

15 steps

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 12 teaspoons vanilla extract
12 teaspoon almond extract
1 13 cups flaked coconut

Directions

1

In large bowl, beat butter and cream cheese until fluffy; stir in flour.
2

Cover; chill 1 hour.
3

Preheat oven to 375F
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.