Petite Mini Macaroon Cups |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Source: Eagle brand foods **Note: Dough needs to chill for 1 hour.** 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.
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