White Chocolate Raspberry Dessert Cups

Ingredients

• 0.3 teaspoon almond extract 
• 0.3 cup blanched slivered almonds toasted
• 1 tablespoon butter 
• 0.3 cup coconut flakes flaked
• 8 oz regular crescent rolls refrigerated canned
• 2  eggs 
• 0.3 cup vanilla extract white
• 0.5 cup raspberries fresh thawed () ( 24 raspberries)
• 1 tablespoon sugar 
• 0.5 teaspoon vegetable oil 

Equipment

• food processor
• bowl
• oven
• microwave
• muffin liners

Directions

1. Heat oven to 350F. Unroll dough on work surface (if using crescent rolls, pinch seams to seal); press or roll out dough into 16x8-inch rectangle.
2. Cut into 8 (4-inch) squares. Press 1 square in bottom and up side of each of 8 ungreased regular-size muffin cups.
3. 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.
4. Add butter, sugar, almond extract, eggs and coconut; process until well blended.
5. 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.
6. Bake 16 to 20 minutes or until golden brown. Cool 5 minutes.
7. Remove from muffin cups.
8. In small microwavable bowl, microwave drizzle ingredients uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted.
9. Drizzle onto cups; top each with 1 raspberry.
10. Serve warm.