1 c (2 sticks) butter, softened
2 (3oz) pk cream cheese, softened
2 c flour
1 (14oz) can Sweetened Condensed Milk
2 eggs -beaten
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/3 c flaked coconut
In large bowl, bear butter and cream cheese until fluffy. Stir in flour until incorporated. Cover and chill in refrigerator for at least an hour.
Preheat oven to 375º
Divide dough into quarters and on floured surface, shape 1 quarter into smooth ball. Divide into 12 balls. Place each ball into mini muffin cup; press evenly on bottom and up sides of each cup. Repeat with remaining dough- makes 4 dozen cups.
In medium bowl, combine condensed milk, eggs, vanilla and almond extract, mix well. Stir in coconut. Fill muffin cups three-fourths full. Bake 16-18 minutes or until slightly browned.Cool in pans. Running a plastic knife around each cup to remove. Store leftovers loosely covered at room temperature.