1 package (12 oz. size) white vanilla chips 1 jar (3.25 oz. size) macadamia nuts, chopped, toasted (see note) 1 can (16 oz. size) vanilla frosting 1/2 cup chopped dried pineapple 1/2 cup coconut, toasted (see note) 1 teaspoon rum extract 1 teaspoon coconut extract
Line 8 or 9" square pan with foil, extending foil over edges. Place chips in medium microwave-safe bowl. Microwave on high for 1-2 minutes or until melted, stirring every 15 seconds until smooth. Reserve 1/4 cup nuts for garnish.
Add remaining nuts and all remaining ingredients to melted chip mixture; mix well. Spread in foil-lined pan. Sprinkle with reserved nuts. Refrigerate 1 hour or until firm. Remove fudge form pan by lifting foil. Remove foil; cut into squares.
* Note: To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350 for 5-8 minutes or until light golden brown, stirring occasionally.