Raspberry-Nut Dreams

I discovered this recipe in one of my cookbooks. It is a compilation of the top 100 recipes from the 42nd Pillsbury Bake-Off contest. There are a lot of really good recipes in there, but this one caught my eye. They are really good for dinner (paired with some nice fresh fruit or scrambled eggs) and the leftovers are perfect for a quick breakfast (just take them out of the fridge and microwave for about 20 seconds). I know that my pictures make them look a little "oozy." I kind of went overboard on the raspberries. I recommend you stick to the 1 cup! They still taste great, just a little extra cleanup and a little less pretty.

Raspberry-Nut Dreams

1/2 cup salted roasted macadamia nuts OR sliced almonds (we use the almonds because Corey doesn't like macadamia nuts as much)
1/3 cup packed brown sugar
2 packages (3 oz each) cream cheese, softened
1 cup (I use a litte extra) frozen raspberries, thawed, drained and liquid reserved
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits
1/3 cup flaked coconut

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 motions 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 teaspoon coconut.
4. Bake 14 to 22 minutes or until coconut is lightly browned. Cool in pan 5 minutes before serving.