Raspberry-Nut Dreams
Source of Recipe
unknown
List of Ingredients
1/2 cup salted roasted macadamia nuts
1/3 cup packed brown sugar
2 packages (3 oz each) cream cheese, softened
1 cup frozen raspberries (from 10-oz bag), thawed as directed on bag,
drained and liquid reserved
1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated buttermilk
biscuits
1/3 cup flaked coconut
Recipe
Heat oven to 350°F. Lightly spray 16 regular-size muffin cups with cooking spray. In food processor, process macadamia nuts with on-and-off motions until coarsely chopped. Add brown sugar; process until combined. Place in small bowl; set aside.
In same food processor, process cream cheese, 2 tablespoons nut mixture and 1 to 2 tablespoons 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 in bottom and up side of muffin cup. Spoon about 1/2 tablespoon cream cheese mixture into each dough-lined cup. Top each evenly with raspberries, 1 tablespoon remaining nut mixture and 1 teaspoon coconut.
Bake 14 to 22 minutes or until coconut is lightly browned. Cool in pan 5 minutes before serving.
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