Preheat oven to 350 degrees.

Add the coconut and butter to the bowl of a food processor and pulse until the coconut comes together and the butter is incorporated into the coconut.

Press the coconut into the bottom and up the sides of a 9-inch pie dish.
Bake for 15-25 minutes or until the crust has browned slightly. If necessary, use a pie shield to prevent the top of the crust from burning.
Cool completely before making the filling.

To make the filling, add the chopped chocolate, vanilla extract, espresso powder, and a pinch of fine sea salt to a medium-sized heat-proof bowl and stir to combine.

Heat the coconut milk in a saucepan until it comes to a simmer.
Pour the hot coconut milk over the chocolate and let it sit for 5 minutes.

Then, whisk together until the chocolate is completely melted. Pour the filling into the cooled pie shell, smoothing it out with an offset spatula as necessary.

Press a piece of plastic wrap directly on the surface and chill until the chocolate is set, for at least 1 hour.

Garnish the pie with chopped macadamia nuts and toasted coconut chips before serving.