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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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These look so good I just have to post the recipe. From Pillsbury Best of the Bake-Off Winners. Ingredients:
1/2 cup salted roasted macadamia nuts |
1/3 cup packed brown sugar |
6 ounces cream cheese, softened |
1 (16 1/3 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits (recommend grands!) |
1/3 cup flaked coconut |
1 cup frozen raspberries (thaw, drain and reserve the juice from the raspberries) |
Directions:
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. In same food processor, process cream cheese, 2 tablespoons nut mixture and 1 to 2 tablespoons reserved raspberry liquid until smooth.
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. Bake 14 to 22 minutes or until coconut is lightly browned. Cool in pan 5 minutes before serving.
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