In large bowl beat butter and cheese until fluffy, stir in flour. Cover, chill 1 hour. Divide dough into quarters. On floured surface, shape 1 quarter into a smooth ball. Divide into 12 balls. Place each ball in a 1 3/4 in muffin cup, press evenly on bottom and up side of each cup. Repeat with remaining dough. In medium bowl, combine sweetened milk, eggs and extracts, mix well. Stir in coconut. Fill muffin cups 3/4 full. Bake in preheated 375° oven 16 to 18 minutes or until lightly browned. Cool in pans, remove. Store loosely covered at room temperature. Note: Chocolate Macaroon Cups: Beat 1/4 cup unsweetened cocoa into egg mixture, proceed as above.