1 12-ounce package (2 cups) white vanilla chips
1 2.25-ounce bag macadamia nuts, chopped and toasted
1 16 -ounce can vanilla frosting
1/2 cup chopped dried pineapple
1/2 cup coconut, toasted
1 teaspoon rum extract
1 teaspoon coconut extract
Line 8-inch or 9-inch pan with foil, extending foil over edges. Place chips in medium microwave-safe bowl.
Microwave on high for one to two minutes or until melted, stirring every 15 seconds until smooth. Reserve some nuts for garnish. Add remaining toasted nuts and all remaining ingredients to melted chip mixture. Mix well.
Spread in foil-lined pan. Sprinkle with reserved nuts. Refrigerate one hour or until firm. Remove fudge from pan by lifting foil. Remove foil. Cut into squares.