| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Recipe by: Simply Delicious Desserts with Eagle Brand Milk
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Feb 25, 1997.
A Message from our Provider:
“A Man’s Man is a Godly Man!”