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Prep Time: 25 Minutes Cook Time: 22 Minutes |
Ready In: 47 Minutes Servings: 8 |
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This comes from Pillsbury Ingredients:
1/2 cup roasted macadamia nuts |
1/3 cup brown sugar |
6 ounces cream cheese |
1 cup frozen raspberries |
1 (16 1/3 ounce) can buttermilk biscuits |
1/3 cup coconut flakes |
Directions:
1. heat oven to 350.
2. lightly spray 16 muffin cups with cooking spray.
3. in a food processor, process nuts untll coarse chopped.
4. add brown sugar and proces until combined.
5. set aside.
6. in same food processor process cream cheese, 2 tablespoons nut mixture and 1 tablespoon raspberry liquid.
7. seperate dough unto 8 biscuits.
8. seperate each into 2 layers.
9. lightly press each round in bottom and up side of muffin cup.
10. spoon 1 half of tablespoon cream cheese mixture into each dough lined cup.
11. top evenly with raspberries.
12. 1 tablespoon of nut mixture and 1 tablespoon of coconut.
13. bake 14-22 minutes.
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