Petite Macaroon Cups
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1 cup butter, softened
2 (3 oz.) packages cream cheese, softened
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
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.
CHOCOLATE MACAROON CUPS: BEAT 1/4 cup unsweetened cocoa into egg mixture; proceed as above.