Layer candy between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months. Bring to room temperature before serving.
Prepare as directed, except omit dried cherries, orange peel, and cashews. In a medium bowl combine 1 cup finely chopped toasted macadamia nuts, 1/2 cup toasted shredded coconut, 1/2 cup snipped dried pineapple, and 1 teaspoon finely shredded lime or lemon peel. Stir half of the nut mixture into the melted coating mixture. Spread mixture on cookie sheet as directed. Sprinkle with the remaining nut mixture.Nutrition Facts per piece:103 cal., 1 g protein, 10 g carb., 7 g total fat (4 g sat. fat), 1 mg chol., 0 g dietary fiber, 0% vit. A, 0% vit. C, 5 mg sodium, 1% calcium, 1% iron.