Add the pecans and 1/2 C of the macadamias to a good blender (I used an omniblend). Pulse several times, or until the nuts have a rough, meal-like consistency.
Add remaining ingredients to the blender, excluding the shredded coconut and the 1/4 C macadamias set aside. Blend on a low-medium setting, until everything is nicely combined and the mixture is smooth.
Roughly chop the 1/4 C macadamias set aside and then stir into the mixture.
Line a small-medium brownie/slice tray with baking paper.
Scoop out the fudge mixture from the blender and press into baking tray, flattening and evening out the mixture with a spoon. Cover and place in the freezer to set for 1-2 hours or until firm.
Remove fudge from freezer and with a small spatula, ice with chocolate spread.
Sprinkle some shredded coconut on top.
Return the batch to the freezer so the icing can firm up (This shouldn't take too long - 30-60 mins should be enough).
Once the icing has set, remove fudge from freezer and cut into +- 16 small squares. Store in the fridge for a softer fudge or in the freezer for a firmer texture.
You can make these without the icing if you'd like, but I'm an icing kinda girl!
These should keep for about a week (If they last that long!).