Petite Mini Macaroon Cups

• 1 cup butter or 1 cup margarine, softened
• 2 (3 ounce) packages cream cheese, softened
• 2 cups all-purpose flour
• 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
• 2 eggs, beaten
• 1 12 teaspoons vanilla extract
• 12 teaspoon almond extract
• 1 13 cups flaked coconut

1. In large bowl, beat butter and cream cheese until fluffy; stir in flour.
2. Cover; chill 1 hour.
3. Preheat oven to 375F
4. Divide dough into quarters.
5. On floured surface, shape 1 quarter into a smooth ball.
6. Divide into 12 balls.
7. Place each ball in a 1 3/4-inch ungreased muffin cup; press evenly on bottom and up side of each cup.
8. Repeat with remaining dough.
9. In medium bowl, combine sweetened condensed milk, eggs and extracts; mix well.
10. Stir in coconut.
11. Fill muffin cups 3/4 full.
12. Bake 16 to 18 minutes or until slightly browned.
13. Cool in pans; remove.
14. Store leftovers loosely covered at room temperature.
15. VARIATION: Chocolate Macaroon Cups: Beat 1/4 cup unsweetened cocoa into egg mixture; proceed as above.

butter, cream cheese, flour, condensed milk, eggs, vanilla, almond, coconut

Taken from www.food.com/recipe/petite-mini-macaroon-cups-290431 (may not work)