Created on November 22nd, 2004
Line an 8x8 baking pan with foil, butter foil; set pan aside.
In a medium saucepan, combine chips, Eagle Brand, and salt.
Cook and stir over low heat until baking pieces are melted and smooth.
Remove pan from heat; stir in 1 cup macadamia nuts, coconut, and coconut extract.
Spread fudge in pan.
Sprinkle 1/4 cup nuts on top.
Cover, let set until firm.
When fudge is firm, use foil to lift it from pan.
Peel off foil and cut fudge into squares.
Store in a tightly covered container for up to 2 weeks.