White Chocolate Macadamia Fudge

12 ounces white chocolate chips
3 1/4 ounces macadamia nuts, chopped, toasted
1 16 ounces can Pillsbury creamy vanilla frosting
1/2 cup coconut, toasted
1 teaspoon rum extract
1 teaspoon coconut extract

Line 8" square baking pan with foil, extending foil over edges.

Place chips in medium 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 chopped nuts and rest of ingredients to melted chip mixture; mix well.

Spread in pan. Sprinkle with reserved nuts and then refrigerate for 1 hour until firm.

Remove fudge from pan by lifting foil. Remove foil and cut into squares.

To toast nuts and coconut, spread on separate small cookie sheets; bake at 350�F for 5-8 minutes or until light golden brown, stirring occasionally.