Raspberry-Nut Dreams

Ingredients

• 1/2 cup salted roasted macadamia nut
• 1/3 cup packed brown sugar
• 6 ounces cream cheese, softened
• 1 (16 1/3 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits
• 1/3 cup flaked coconut

Directions

1. 1

   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 mothions until coarsely chopped. Add brown sugar; process until combined. Place in small bowl; set aside.

2. 2

   In same food processor, process cream cheese, 2 tablespoons nut mixture and 1 to 2 tablespoons reserved raspberry liquid until smooth.

3. 3

   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 teaspoons coconut.

4. 4

   Bake 14 to 22 minutes or until coconut is lightly browned. Cool in pan 5 minutes before serving.