The dough comes together really quickly and then must be chilled for an hour until it's easy to roll into balls. The balls are then pressed into mini muffin cups, filled with the coconut goo and baked until golden brown.
These are best warm, out of the oven. They are pretty tasty the next morning with coffee too!
When I locate the source of the recipe, I will post it. Until then, you'll just have to enjoy the pictures and pretend you're eating one.
Cocoa Macaroon Cups
Servings: Makes 3 to 4 dozen cups
Prep Time: 20 minutes Cook Time: 20 minutesTotal Time: 0
1 cup (2 sticks) butter or margarine, softened
2 (3-ounce) packages cream cheese, softened
2 cups all-purpose flour
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1/4 cup cocoa
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 1/3 cups flaked coconut
In large bowl, beat butter and cream cheese until fluffy; stir in flour. Cover; chill 1 hour.
Divide dough into quarters. On lightly floured surface, shape quarter into a smooth ball. Divide into 12 balls.
Place each ball in a 1 3/4-inch muffin cup; press evenly on bottom and up side of each cup. Repeat with remaining dough; set aside.
In large bowl, beat eggs; add EAGLE BRAND®, cocoa, and extracts; mix well. Stir in coconut. Fill muffin cups 3/4 full. Bake in preheated 375ºF oven 18 to 20 minutes or until lightly browned.Cool in pans; remove. Store tightly covered at room temperature.
Notes: TIP: Can be made ahead, tightly covered and frozen.
*Omit the cocoa for plain macaroon cups as pictured.