- 1/2 cup flaked sweetened coconut
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 8 tablespoons cold butter, cut into small pieces
- 2 to 2 1/2 tablespoons ice water
- 3/4 cup heavy cream
- 1 teaspoon instant espresso powder
- 1 1/3 cups semisweet chocolate chips
- 6 tablespoons butter, cut into small pieces
- 1 (6-ounce) jar macadamia nuts (1 1/4 cups), toasted and coarsely chopped
- 1 teaspoon vanilla extract
- Garnishes: sweetened whipped cream, chocolate shavings
How to Make It
Preheat oven to 350°. Place coconut on a small baking sheet, and bake 3 minutes or until lightly toasted, stirring once. Let cool to room temperature.
Combine cooled coconut, flour, sugar, and salt in a food processor; process until coconut is coarsely ground. Add cold butter, and pulse just until mixture resembles small peas. Transfer to a bowl, and sprinkle with ice water, 1 tablespoon at a time, stirring with a fork until ingredients are moistened. Shape dough into a ball, cover with plastic wrap, and chill 30 minutes.
Preheat oven to 375°. Roll dough into an 11-inch circle on a lightly floured surface. (Let dough stand 5 minutes if necessary for easier rolling.) Fit into a 9-inch pie plate; fold edges under and crimp. Freeze pastry 5 minutes. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake 18 to 22 minutes or until crust is lightly browned. Remove pie weights and foil, and let cool completely.
Combine cream and espresso powder in a medium saucepan over medium heat; cook, stirring often, until cream is hot and espresso dissolves. Remove from heat, and stir in chocolate and butter. Let stand 5 minutes. Stir until smooth. Stir in macadamia nuts and vanilla. Spread mixture into cooled crust. Chill at least 2 hours or until filling is set. Let stand at room temperature 15 to 20 minutes before slicing. Garnish, if desired.