1.Spread half the coconut and macadamia, in a single layer, on a oven tray lined with baking paper.
2.Combine sugar, the water and star anise in a small, heavy-based saucepan; stir over low heat, without boiling, until sugar dissolves. Increase heat; boil, without stirring until mixture is just beginning to turn golden. Remove star anise; cook a few more seconds until syrup turns a caramel colour.
3.Pour the toffee evenly over the macadamia and coconut tray. Working quickly, before the toffee sets, sprinkle the remaining macadamia and coconut and desiccated coconut over the toffee.