Shelly's Recipe

RASPBERRY-NUT DREAMS

Category: Cookies

1/2 cup salted roasted macadamia nuts
1/3 cup packed brown sugar
2 pkg (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) flaky layers refrigerated buttermilk biscuits
1/3 cup flaked coconut

Heat oven to 350. 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 tbsp nut mixture and 1 to 2 tbsp 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 tbsp cream cheese mixture into each dough-lined cup. Top each evenly with raspberries, 1 tbsp remaining nut mixture and 1 tsp coconut. Bake 14 to 22 minutes or until coconut is lightly browned. Cool in pan 5 minutes before serving.