Instructions: In a saucepan over medium-high heat, combine white chocolate chips, sweetened condensed milk and salt. Cook, stirring, until chips melt. Remove from heat.

Beat in vanilla extract. Stir in nuts and coconut. Allow mixture to cool, and then pour into 8 inch square pan lined with buttered foil. Cover and refrigerate for at least 2 hours, or until firm. Using a buttered cookie cutter, knife or rim of a glass, cut into desired shapes. Decorate with colored icings.

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