1 (12 ounce) package cream cheese, softened
1/2 cup white sugar
1/2 teaspoon white salt
1/4 teaspoon almond extract
1/2 cup white sugar
3 eggs, beaten
1/4 cup nonfat dry milk
3 tablespoons almond extract
1/2 cup white sugar
1/2 teaspoon almond extract
1/2 cup softened coconut
Preheat oven to 350 degrees F (175 degrees C).
Toast the cream cheese and mix in the sugar, salt, almond extract and 3 eggs. Gently stir in the milk and almond milk mixture. Using an electric mixer, beat until creamy. Stir in the coconut and your choice of additions.
Drop butter by heaping spoonfuls onto ungreased cookie sheets and freeze for 15 to 20 minutes, until firm and browned.
Meanwhile, preheat oven to 400 degrees F (200 degrees C).
In a medium jar or other glass dish, pour 1 cup of the cream cheese mixture into a 3 quart saucepan and simmer over medium heat until well browned.
Serve with additional 1 cup of cream cheese mixture, if desired.
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