Add the butter and coconut 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 mixture and let 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, at least 1 hour.
Garnish the pie with chopped macadamia nuts and toasted coconut chips before serving.
This recipe makes a thin crust, so if you want more crust, increase the amount of butter and coconut used. I would start by adding 1½ tablespoons butter for every cup of coconut added.
I used semi-sweet chocolate with 64% cocoa. Use a sweeter or darker chocolate, or dairy-free chocolate, if you prefer.
For the toppings, I used ½ cup raw macadamia nuts and ½ cup roasted and lightly salted macadamia nuts.