Ingredients

• 8 ounces Philadelphia Cream Cheese, softened
• 1/2 cup sweetened coconut cream
• 3 tablespoons instant vanilla pudding mix
• 1 teaspoon coconut flavor/extract
• 1/4 teaspoon Almond extract
• 12 homemade coconut macaroons (preferably with almond extract), or bakery style (soft) macaroons
• 1/4 cup sliced almonds

Directions

1. Beat together the cream cheese, coconut cream, pudding mix, coconut flavor, and almond extract.
2. Press centers of macaroons down and outward toward edges to form a cookie mini crust.
3. Fill each macaroon crust with cream cheese filling and top with a few almonds.
4. Serve at room temperature or cold. They are delicious either way.
5. *Cook time is only if you make your macaroons homemade. If you do that, cool them completely before filling. They even work well making the cookies a day or two before.