Petite Macaroon Cups

1. 1

   In a large bowl, beat butter and cream cheese until fluffy; stir in flour.

2. 2

   Cover; chill 1 hour.

3. 3

   ( I didn't count the chill time into the prep time)

4. 4

   Preheat oven to 375 degrees F. Divide dough into quarters.

5. 5

   On floured surface shape 1 quarter into smooth ball.

6. 6

   Divide that ball into 12 balls.

7. 7

   Place each ball in a 1 3/4 inches miniature muffin cup.

8. 8

   Press evenly on bottom and up side of each cup.

9. 9

   Repeat with remaining dough.

10. 10

    In a mediium bowl, combine EAGLE BRAND, eggs, vanilla, and almond extract: mix well.

11. 11

    Stif in coconut.

12. 12

    Fill muffin cups three-fourths full.

13. 13

    Bake 16 to 18 minutes or until slightly browned.

14. 14

    Cool in pans.

15. 15

    Remove from pan using small metal spatula or knife.

16. 16

    Store leftovers loosely covered at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.