Ingredients:

15 Athens Mini Fillo Shells (from a 1.9 oz package)
1 large banana, cut into 15 (about ¼ inch) slices
3 tablespoons sugar
1 store-bought plain cheesecake, sliced in half lengthwise if too thick
1/3 cup shredded coconut
1/3 cup caramel topping
1/3 cup finely chopped salted macadamia nuts
15 colorful, edible flowers or mint leaves, if desired

Instructions:

Preheat oven to 350 F. Bake fillo shells for crispness, 3-5 minutes. Allow shells to cool before filling.

Increase oven temperature to broil. Dip one side of each banana slice in sugar. Place banana slices sugar side up on a large, rimmed baking sheet. Broil about 1 minute, or until sugar has caramelized. (Watch closely!). Remove from oven; let cool.

Meanwhile, using a small cookie cutter to fit the size of fillo shells, cut out 15 cheesecake circles. Place cheesecake circles inside cooled fillo shells. Sprinkle each with coconut; top each with banana slice. Drizzle each with caramel; top with nuts. If desired, add colorful, edible flowers (or mint leaves) for a beautiful island presentation!