Combine first 5 ingredients in a large bowl. Whisk egg white in a separate bowl 1 minute or until foamy. Stir nuts into egg white. Stir together coated nuts and coconut mixture. Spread in a single layer on a greased jellyroll pan. Bake at 300° for 25 to 30 minutes or until golden brown. Cool in pan on wire rack. (Nuts will crisp as they cool.)
Note: Store in an airtight container at room temperature up to 2 weeks.