1 (3 1/2 oz.) jar macadamia nuts, coarsely chopped
1/4 c. sweetened flaked coconut
1 1/2 c. white chocolate chips

Grease bottom of 8 inch square pan; line bottom with sheet of wax paper. Heat dry skillet over medium heat. Add macadamias. Toast about 5 minutes, stirring until golden brown. Remove from skillet. Return skillet to heat, repeat toasting procedure with coconut.

Melt white chocolate chips in the microwave. Stir until melted and smooth. Stir in macadamias. Spread white chocolate mixture evenly in prepared pan; sprinkle with coconut, pressing in gently. Refrigerate until set. Remove bark from pan; peel off wax paper. Break bark into irregular pieces. Store in airtight container in refrigerator up to 2 weeks. Makes about 3/4 pound.