Petite Macaroon Cups

Petite Macaroon Cups
Petite Macaroon Cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup butter, softened

  • 2

    (3-ounce) packages cream cheese, softened

  • 2

    cups flour

  • 1

    can sweetened condensed milk

  • 2

    eggs, beaten

  • 1 1/2

    teaspoons vanilla

  • 1/2

    teaspoon almond

  • 1 1/3

    cups coconut

Directions

Beat butter and cream cheese until fluffy. Stir in flour. Cover and chill for one hour. Preheat oven to 375. Divide dough into quarters. On floured surface, shape one quarter into a smooth ball. Divide into 12 balls. Place each ball in 1 3/4 inch miniature muffin cup. Press evenly on bottom and up side of each cup. Repeat with remaining dough. Combine sweetened milk, eggs, vanilla and almond; mix well. Stir in coconut. Fill muffin cups three-fourths full. Bake 16 to 18 minutes or until slightly browned. Cool in pans. Remove from pan using small metal spatula or knife.

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