Petite Macaroon Cups

This recipe gets more kudos than any I make. They are fairly easy and yummy! I got the recipe from a small recipe book put out by Eagle Brand Sweetened Condensed Milk. I hope you and your family will love them too,

• Ready In: 36 mins
• Yields: 4 doz cookies

Ingredients

• 1  cup butter or 1  cup margarine
• 2 (3 ounce) packages cream cheese, neuf. is fine
• 2  cups all-purpose flour
• 1 (14 ounce) can  eagle brand sweetened condensed milk
• 2  eggs, beaten
• 1 1⁄2 teaspoons vanilla extract
• 1⁄2 teaspoon  almond extract
• 1 1⁄3 cups flaked coconut

Directions

1. In a large bowl, beat butter and cream cheese until fluffy; stir in flour. Cover; chill 1 hour. ( I didn't count the chill time into the prep time)
2. Preheat oven to 375 degrees F. Divide dough into quarters. On floured surface shape 1 quarter into smooth ball. Divide that ball into 12 balls. Place each ball in a 1 3/4 inches miniature muffin cup. Press evenly on bottom and up side of each cup. Repeat with remaining dough.
3. In a mediium bowl, combine EAGLE BRAND, eggs, vanilla, and almond extract: mix well. Stif in coconut. Fill muffin cups three-fourths full. Bake 16 to 18 minutes or until slightly browned. Cool in pans. Remove from pan using small metal spatula or knife. Store leftovers loosely covered at room temperature.