1/2
cup fresh or frozen (thawed) raspberries (about 24 raspberries)
Drizzle
1/4
cup white vanilla baking chips
1/2
teaspoon vegetable oil
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Instructions
Step
1
Heat oven to 350°F. Unroll dough on work surface (if using crescent rolls, pinch seams to seal); press or roll out dough into 16x8-inch rectangle. Cut into 8 (4-inch) squares. Press 1 square in bottom and up side of each of 8 ungreased regular-size muffin cups.
Step
2
In food processor with metal blade, place almonds and 1/4 cup white vanilla baking chips. Cover; process using quick on-and-off motions until coarsely chopped. Add butter, sugar, almond extract, eggs and coconut; process until well blended.
Step
3
Place 2 raspberries in center of each dough-lined muffin cup (reserve remaining berries for garnish). Spoon about 2 tablespoons almond mixture onto raspberries in each.
Step
4
Bake 16 to 20 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups.
Step
5
In small microwavable bowl, microwave drizzle ingredients uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle onto cups; top each with 1 raspberry. Serve warm.
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*To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown.
Substitute semisweet chocolate chips for white vanilla baking chips.
Don’t care for coconut? Feel free to omit it in this recipe!
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