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 and chill about 4 hours or 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 in the refrigerator for up to 1 week.