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1/2 cup salted roasted macadamia nuts { coarsely chopped } 1/3 cup packed brown sugar 1 ~ 8 ounce each package cream cheese, softened 1 cup frozen raspberries, thawed as directed on bag drained and liquid reserved  { 1 cup fresh raspberries can be used, crush 1 tablespoons raspberries + 1 tablespoon water to make liquid you need } 1 can { 16 ounce } Flaky Layers refrigerated buttermilk biscuits 1/3 cup coconut flakes { optional } Heat oven to 350°. Lightly spray 16 regular ~ size muffin cups with cooking spray. In small bowl; combine the coarsely chopped nuts and brown sugar and set aside. In a food processor or blender, process cream cheese, 2 tablespoons nut mixture and 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 the bottom and half way up the sides of the 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 15 to 20 minutes or until coconut is lightly browned. Cool in the pan for 5 minutes before serving. Makes 12 to 16 muffins depending on size biscuit package.

 

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