Recipe: Petite Macaroon Cups (with cream cheese pastry, baked in mini muffin pan)

PETITE MACAROON CUPS

FOR THE DOUGH:
1 cup butter or margarine, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour
FOR THE FILLING:
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 1/3 cups flaked coconut

In large bowl, beat butter and cream cheese until fluffy; stir in flour. Cover; chill 1 hour.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F.

Divide dough into quarters. On floured surface, shape 1 quarter into a smooth ball. Divide into 12 balls. Place each ball in a 1 3/4-inch muffin cup; press evenly on bottom and up side of each cup. Repeat with remaining dough.

In medium bowl, combine condensed milk, eggs and extracts; mix well. Stir in coconut. Fill muffin cups 3/4 full.

Bake 16 to 18 minutes or until slightly browned. Cool in pans; remove. Store loosely covered at room temperature.

VARIATION:

CHOCOLATE MACAROON CUPS:
Beat 1/4 cup unsweetened cocoa powder into egg mixture; proceed as above.

Makes 4 dozen cups
Source: Eagle Brand