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Petite Macaroon Cups

By: EAGLE BRAND®  
"A coconut macaroon filling baked in mini cream cheese crusts. For a chocolaty variation try the chocolate macaroon cups."

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Original Recipe Yield 4 dozen cups
 

Ingredients

  • 1 cup butter or margarine, softened
  • 2 (3 ounce) packages cream cheese, softened
  • 2 cups Pillsbury BEST® All Purpose Flour
  • 1 (14 ounce) 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

Directions

  1. In large bowl, beat butter and cream cheese until fluffy; stir in flour. Cover; chill 1 hour.
  2. Heat oven to 375 degrees 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.
  3. In medium bowl, combine sweetened condensed milk, eggs and extracts; mix well. Stir in coconut. Fill muffin cups 3/4 full. Bake 16 to 18 minutes or until slightly browned. Cool in pans; remove. Store loosely covered at room temperature.

Footnotes

  • Chocolate Macaroon Cups
  • Beat 1/4 cup unsweetened cocoa into egg mixture; proceed as above.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 115 | Total Fat: 6.7g | Cholesterol: 26mg

 

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