Fit 1 piecrust into a 9" pieplate according to package directions. Cut small circles or other desired shapes from remaining piecrust, using small cookie cutters. Arrange cutouts around edge of pieplate, pressing gently; set aside.
Combine eggs and next 3 ingredients in a medium bowl. Scrape vanilla bean seeds into egg mixture; discard vanilla bean pod. Stir mixture well. Stir in macadamia nuts and coconut. Pour filling into prepared piecrust.
Bake at 325° for 40 to 45 minutes or until filling is set. Let cool completely. Serve with small scoops of ice cream, if desired.