- 1/2 cup salted roasted macadamia nuts
- 1/3 cup packed brown sugar
- 2 (3 ounce) packages cream cheese, softened
- 1 cup Cascadian Farm® organic frozen raspberries, thawed as directed on bag, drained and liquid reserved
- 1 (16.3 ounce) can Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits
- 1/3 cup flaked coconut
- Heat oven to 350 degrees F. 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 tablespoons nut mixture and 1 to 2 tablespoons 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 tablespoon cream cheese mixture into each dough-lined cup. Top each evenly with raspberries, 1 tablespoon remaining nut mixture and 1 teaspoon coconut.
- Bake 14 to 22 minutes or until coconut is lightly browned. Cool in pan 5 minutes before serving.