Raspberry-Nut Dreams

1. 1

   Heat oven to 350F Lightly spray 16 regular-size muffin cups with cooking spray.

2. 2

   In food processor, process macadamia nuts with on-and-off mothions until coarsely chopped.

3. 3

   Add brown sugar; process until combined.

4. 4

   Place in small bowl; set aside.

5. 5

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

6. 6

   Separate dough into 8 biscuits; separate each into 2 layers, making a total of 16 rounds.

7. 7

   Lightly press each round in bottom and up side of muffin cup.

8. 8

   Spoon about 1/2 tablespoon cream cheese mixture into each dough lined cup.

9. 9

   Top each evenly with raspberries, 1 tablespoon remaining nut mixture and 1 teaspoons coconut.

10. 10

    Bake 14 to 22 minutes or until coconut is lightly browned.

11. 11

    Cool in pan 5 minutes before serving.

No additional tips available.