1 c. creamy peanut butter
1/2 c. sugar
1/2 c. sweetened condensed milk
2 c. coconut
peanut butter, sugar and eggs. Mix well and press into bottom
of miniature paper or foil baking cups.
(Use one heaping teaspoonful
in each cup.)
Combine coconut and milk.
Spoon into cups over the peanut butter base.
(Again, one teaspoonful
per cup.) Bake at 325 degrees for 20 minutes or until lightly browned. (Makes approximately 50.)