Coconut Almond Tassies

Ingredients

1 cup butter, softened
Two – 3-ounce packages of cream cheese
2 cups all-purpose flour
One 14 ounces can sweetened condensed milk
2 large eggs, room temperature
1 1/2 Teaspoons vanilla extract
1/2 Teaspoon almond extract
1 1/3 cups flaked coconut

Directions

For the dough:
Beat the softened butter and cream cheese in a large bowl until fluffy. Stir the flour into the bowl, cover it with plastic and chill the dough for 1 hour.

Preheat the oven to 375 degrees. Divide the dough into 4 equal pieces.

On a floured surface, shape one of the 4 pieces into a smooth ball. Divide the ball into 12 smaller balls. Place each small ball into a petite muffin cup, press the dough into the muffin cup so it goes up the sides and covers the bottom of the cup. Repeat with the remaining 3 dough pieces.

Combine the sweetened condensed milk, eggs, vanilla and almond extract in a medium bowl. Mix well with an electric mixer. Stir in the coconut. Fill each dough lined petite muffin cup with the filling. Bake 16 to 18 minutes or until slightly browned. Cool the Petite macaroons in the pan , then remove to a serving plate.