Raspberry-Nut Dreams

• 12 cup salted roasted macadamia nuts
• 13 cup packed brown sugar
• 6 ounces cream cheese, softened
• 1 (16 1/3 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits (recommend Grands!)
• 13 cup flaked coconut
• 1 cup frozen raspberries (thaw, drain and reserve the juice from the raspberries)

1. Heat oven to 350F Lightly spray 16 regular-size muffin cups with cooking spray.
2. In food processor, process macadamia nuts with on-and-off mothions until coarsely chopped.
3. Add brown sugar; process until combined.
4. Place in small bowl; set aside.
5. In same food processor, process cream cheese, 2 tablespoons nut mixture and 1 to 2 tablespoons reserved raspberry liquid until smooth.
6. Separate dough into 8 biscuits; separate each into 2 layers, making a total of 16 rounds.
7. Lightly press each round in bottom and up side of muffin cup.
8. Spoon about 1/2 tablespoon cream cheese mixture into each dough lined cup.
9. Top each evenly with raspberries, 1 tablespoon remaining nut mixture and 1 teaspoons coconut.
10. Bake 14 to 22 minutes or until coconut is lightly browned.
11. Cool in pan 5 minutes before serving.

nuts, brown sugar, cream cheese, readytobake, flaked coconut, frozen raspberries

Taken from www.food.com/recipe/raspberry-nut-dreams-293740 (may not work)