Preheat oven to 325 degrees F (162 C) and arrange nuts on a baking sheet. Bake for 10-15 minutes, or until golden brown and fragrant. In the last few minutes of baking (around the 8-minute mark), add the coconut flake — it should only take a few minutes to toast.
Remove from oven and let cool slightly. Then add dried fruit of choice. Enjoy immediately. Store at room temperature for up to 2 weeks (sometimes longer), or in the freezer for up to 2 months.
*We prefer cashews in this recipe because they align with the tropical flavors a bit more, but most nuts would work (and macadamia would be especially good!). *If you aren’t into mango, sub another dried fruit such as pineapple, cherry, or banana. And if you aren’t into coconut, simply leave it out or sub it with more dried fruit! *Recipe as originally written yields ~3 ½ cups trail mix