Petite Macaroon Cups

Name: Petite Macaroon Cups
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4 doz cookies
Ingredients: 236.59 ml butter or 236.59 ml margarine; 2 (170.09 g) package cream cheese, neuf. is fine; 473.18 ml all-purpose flour; 396.89 g can eagle brand sweetened condensed milk; 2 eggs, beaten; 7.39 ml vanilla extract; 2.46 ml almond extract; 315.37 ml flaked coconut

Submitted by Peachy326

"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,"

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Ready In:: 36mins
Ingredients:: 8
Yields:: 4 doz cookies

ingredients

236.59 ml butter or 236.59 ml margarine
2 (170.09 g) package cream cheese, neuf. is fine
473.18 ml all-purpose flour
396.89 g can eagle brand sweetened condensed milk
2 eggs, beaten
7.39 ml vanilla extract
2.46 ml almond extract
315.37 ml flaked coconut

directions

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)
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.
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.