1 c. sweetened flaked coconut
1 (3 1/2 oz.) jar macadamia nuts, about 1 c, coarsely chopped
1 c. granulated sugar
1 (3 oz.) bar, white chocolate coarsely chopped

1. Heat oven to 400 degrees. Spread coconut and macadamias in jelly roll pan; bake 8-10 minutes, stirring frequently until golden.

2. In 3 quart saucepan over medium-high heat, stir sugar until melted and amber in color. Very quickly stir in macadamias and coconut; remove from heat. Immediately pour mixture onto ungreased large cookie sheet; working quickly, spread into layer about 1/2 inch thick. Let stand about 20 minutes until hardened and completely cool.

3. Meanwhile, in small heavy saucepan over very low heat, stir white chocolate until melted and smooth; remove from heat.

4. Carefully break hardened brittle into large pieces. Spoon chocolate into small heavy-duty plastic bag; twist closed. Cut tiny hole in lower corner; squeeze bag to drizzle chocolate in random pattern over brittle. Refrigerate 15 minutes to set chocolate. Store in tightly covered container in cool dry place up to 2 weeks. Makes about 1/2 pound.