Side Pannel
Petit Macaroon Cups
Ingredients List
- 1 c Butter, softened
- 2 pk (3 oz) cream cheese,
- -softened
- 2 c Flour
- 1 cn (14 oz) eagle brand
- -sweetened milk
- 2 Eggs, beaten
- 1 1/2 ts Vanilla
- 1/2 ts Almond extract
- 1 1/3 c Flaked coconut
Directions
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
3/4 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 3/4 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 1/4 cup unsweetened cocoa into egg mixture, proceed as
above.
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
3/4 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 3/4 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 1/4 cup unsweetened cocoa into egg mixture, proceed as
above.
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