This lightly spiced Paleo snack will keep for up to a week after you make it, so it's a great grab-and-go snack. Plus, it's a tasty break from Paleo snack mixes that are mostly made up of nuts!
Preheat oven to 350°F. In a small bowl toss together coconut and curry powder to coat. Spread evenly on a baking sheet. Bake 4 to 6 minutes or until coconut is lightly toasted; cool.
In a medium bowl combine curried coconut, banana chips, apricots, raisins, cherries, and macadamia nuts. Store in an airtight container up to 1 week.
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