Petite Macaroon Cups

Recipe from eaglebrand.com

I've had this recipe forever and just got around to trying them out and this is definitely a keeper.  Did you know that you can make flaky pie type crust from cream cheese?  These are nice and bite size but don't be fooled about the bite size because you'll find yourself 5 macaroons later still popping them in your mouth.  For the longest time Macey kept asking me to make macaroni pies and I couldn't figure out what she was talking about.  So the official name for these per my 4 year old is "Macaroni Pies".  If anyone dares to try the chocolate version let me know how they turn out.  They suggested to divide into 12 balls and that sounded time consuming so after I divided them into four quarters I shaped them into logs.  I kept the one I was working with out and used a knife to evenly divide it into 12 portions.  The other 3 logs I threw back in the fridge so the dough would stay firm until I needed to use them.

Petite Macaroon Cups

Petite Macaroon Cups

Servings: 4 dozen cups
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.