1 1/3 c. grated coconut
1 tsp. instant coffee powder
1 (7 1/2 oz.) milk chocolate candy bar with almonds, broken
4 c. frozen whipped topping, thawed
2 tbsp. melted butter
2 tbsp. water

Combine coconut and butter; press into a 9" pie plate. Bake 10 minutes at 325 degrees or until golden. Cool thoroughly. Dissolve coffee in hot water. Add chocolate bar, stir until melted. Cool. Fold in whipped topping. Chill for several hours.