Petite Macaroon Cups

  • Servings: dozen cups
  • Serving Size: 4
  • Nutrition: See Below
  • Prep Time: 25 Minutes
  • Cook Time: 17 Minutes

Ingredients

  • 1 cup butter, softened
  • 2 (3 oz.) packages cream cheese, softened
  • 2 cups Pillsbury BEST® All Purpose Flour
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 large eggs, beaten
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/3 cups flaked coconut

Instructions

  • BEAT butter and cream cheese in large bowl until fluffy; stir in flour. Cover; chill 1 hour.
  • HEAT oven to 375°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.
  • COMBINE sweetened condensed milk, eggs and vanilla and almond extracts in medium bowl; mix well. Stir in coconut. Fill muffin cups 3/4 full. Bake 16 to 18 minutes or until slightly browned. Cool in pans; remove.
  • VARIATION
  • CHOCOLATE MACAROON CUPS: BEAT 1/4 cup unsweetened cocoa into egg mixture; proceed as above.
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