Recipe - Petit Macaroon Cups

1 cup Butter, softened
2 pack (3 oz) cream cheese,
softened
2 cup Flour
1 cn (14 oz) eagle brand
sweetened milk
2 Eggs, beaten
1 One half teaspoon Vanilla
One half teaspoon Almond extract
1 1/3 cup Flaked coconut

In large bowl beat butter and cheese until fluffy, stir in flour. Cover,
chill 1 hour. Divide dough into quarters. On floured surface, shape 1
quarter into a smooth ball. Divide into 12 balls. Place each ball in a 1
Three fourths in muffin cup, press evenly on bottom and up side of each cup. Repeat
with remaining dough. in medium bowl, combine sweetened milk, eggs and
extracts, mix well. Stir in coconut. Fill muffin cups Three fourths full. Bake in
preheated 375° oven 16 to 18 minutes or until lightly browned. Cool in
pans, remove. Store loosely covered at room temperature. NOTE: Chocolate
Macaroon Cups: Beat One fourth cup unsweetened cocoa into egg mixture, proceed as
above.

Recipe by: Simply Delicious Desserts with Eagle Brand Milk

Posted to TNT Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Feb 25, 1997.