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Petite Mini Macaroon Cups

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“Source: Eagle brand foods **Note: Dough needs to chill for 1 hour.**”
READY IN:
50mins
SERVES:
48
YIELD:
48 petite cups
UNITS:
US

Ingredients Nutrition

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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