Preheat the oven to 180℃ (170℃ fan)/350°F/gas mark 4. Line a 20cm (8in square cake tin with baking parchment. Spread the chopped macadamia nuts out on one of the baking trays and the coconut on another. Toast in the oven for about 4-6 minutes until golden. Don't put them on the same tray as the coconut may toast a bit quicker.
Meanwhile, place the chocolate broken into small pieces in a large bowl and place of a pan of hot water. Heat gently stirring until the chocolate has melted. Remove from the pan and wipe the base of the bowl dry.
Allow to cool slightly then stir in the toasted nuts and coconut, cranberries and marshmallows until well coated in the melted chocolate.
Tip into the prepared tin and spread level. Chill for 2 hours or until required.Serve cut into small squares.
Store in an airtight container in a cool dry place.