Raspberry Nut Dreams

By á-24734

Ingredients

• 1/2 Cup Salted Macadamia Nuts, roasted
• 1/3 Cup Brown Sugar, firmly packed
• 6 oz. Cream Cheese, softened
• 1 Cup Frozen Organic Raspberries, thawed, drained and reserve liquid
• 1 Can (16.3 oz.) Pillsbury Grands Buttermilk Biscuits
• 1/3 Cup Flaked Coconut

Preparation

Step 1

Heat oven to 350 degrees. Lightly spray 16 regular-sized muffin cups with cooking spray. In food processor, process macadamia nuts (pulsed), until coarsely chopped. Add brown sugar; process until combined. Place in small bowl and set aside. In same food processor, process cream cheese, 2 Tbs. nut mixture, and 1-2 Tbs. reserved raspberry liquid until smooth. Separate dough into 8 biscuits; separate each into 2 layers, making a total of 16 rounds. Lightly press each round into bottom and up sides of muffin cup. Spoon about 1/2 Tbs. cream cheese mixture into each dough-lined cup. Top each evenly with raspberries, 1 Tbs. remaining nut mixture and 1 tsp. coconut. Bake 14-22 minutes or until coconut is lightly browned. Cool in pan 5 minutes before serving.