In a small bowl, mix the allspice and salt together. Set aside.
In a dry non-stick frying pan, toast the nuts separately (pine nuts, macadamia nuts) as the pine nuts will likely toast more quickly than the macadamia nuts. Watch the nuts carefully as they tend to toast rapidly! Once the nuts are finished toasting, toast the coconut, also watching for rapid toasting.
Add the first five ingredients to a medium bowl, mixing thoroughly. Add the seasoning mix and toss until everything is well coated.