To start, toast the cashews, macadamia nuts and coconut. Preheat the oven to 350°F. Place the cashews, macadamia nuts and coconut on a large baking sheet, keeping them separate from one another. Bake for 5 minutes. Remove the pan from the oven an gently stir each individually. Place back in the oven for another 5 minutes until the coconut is golden brown.
Set the toasted coconut aside and place the toasted nuts in the food processor. Blend on high until a course meal forms, about 1 minute. Remove the lid from the processor and add the pitted dates, diced dried pineapple 1/3 cup of the toasted coconut and coconut extract. Blend again until the ingredients until they are fully combined, about 30 seconds. Mixture will be thick, sticky and slightly wet.
Place in the refrigerator for approximately 30 mins to firm up.
Once chilled, using a slightly rounded tablespoon, roll mixture into balls between the pals of your hands. Roll into the other 1/3 cup of toasted coconut until full coated.
Store in an air tight container in the refrigerator for 5 days or in the freeze for up to 1 month.