1cupdried coconut piecesor 1 cup shredded coconut (optional)
Mix the melted butter, brown sugar, and coconut extract.
Place the Rice Chex, Corn Chex, macadamia nuts, dried bananas and pineapple in a large bowl.
Pour the butter mixture over the cereal mixture and stir until everything is evenly distributed.
Spread on a parchment-lined cookie sheet.
Bake at 275 degrees for 45 minutes, stirring every 15 minutes.
If using shredded coconut, add it to the mix for the last 15 minutes of baking.
Cool and store in an airtight container.
To get the coconut flavor, I used coconut extract. I also added shredded coconut to the mix, but if you do this, don’t add it until the last fifteen minutes of baking. Otherwise, it will get too brown in the oven and just end up at the bottom of the mix. Instead of shredded coconut, you could also add larger dried coconut pieces after baking.
For the bananas, I used those super yummy, crunchy dried bananas. And for the pineapple, I used the dried, chewy, sweet pineapple. If you can’t find these things at the store, they can usually be found in the bulk bins at health food or natural food stores.
To really add to the tropical feel, I added macadamia nuts. I can practically hear the ocean waves in Hawaii right now!