sweetened flaked coconut
macadamia nuts (3 1/4 oz.)
On a greased baking pan, sprinkle the coconut in a 12" circle.
In a heavy saucepan, combine the sugar and the Karo. Cook over medium heat, stirring constantly, until a candy thermometer reads 240 degrees (soft ball stage).
Stir in the macadamia nuts, pecans, and butter. Cook and stir until the mixture reads 300 degrees (hard crack stage).
In a small measuring cup, stir together the baking soda, water and vanilla.
Remove the saucepan from the heat and stir in baking soda mixture.
Pour quickly over the coconut; cool for 30 minutes.
Lift the edges to loosen and then break into pieces.
Store in an airtight container with waxed paper between layers.