Petite Mini Macaroon Cups

Source: Eagle brand foods **Note: Dough needs to chill for 1 hour.**

• Ready In: 50 mins
• Serves: 48
• Yields: 48 petite 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 1⁄2 teaspoons vanilla extract
• 1⁄2 teaspoon  almond extract
• 1 1⁄3 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 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.