Petite Mini Macaroon Cups

1. 1

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

2. 2

   Cover; chill 1 hour.

3. 3

   Preheat oven to 375F

4. 4

   Divide dough into quarters.

5. 5

   On floured surface, shape 1 quarter into a smooth ball.

6. 6

   Divide into 12 balls.

7. 7

   Place each ball in a 1 3/4-inch ungreased muffin cup; press evenly on bottom and up side of each cup.

8. 8

   Repeat with remaining dough.

9. 9

   In medium bowl, combine sweetened condensed milk, eggs and extracts; mix well.

10. 10

    Stir in coconut.

11. 11

    Fill muffin cups 3/4 full.

12. 12

    Bake 16 to 18 minutes or until slightly browned.

13. 13

    Cool in pans; remove.

14. 14

    Store leftovers loosely covered at room temperature.

15. 15

    VARIATION: Chocolate Macaroon Cups: Beat 1/4 cup unsweetened cocoa into egg mixture; proceed as above.

* Per serving · 4 servings · Values may vary.

No additional tips available.