2 (3 1/2 oz.) jars macadamia nuts
1/3 c. flaked coconut
1 (9 inch) unbaked pastry shell
4 eggs, lightly beaten
1 c. light corn syrup
1/2 c. sugar
1/4 tsp. salt
1 1/2 tsp. vanilla extract
1/2 c. whipping cream
1 1/2 tbsp. cream of coconut

Rinse macadamia nuts with hot water; drain well and pat dry with paper towels. Coarsely chop nuts. Press coconut onto bottom and sides of unbaked pastry shell; set aside. Combine eggs and next 4 ingredients; stir in macadamia nuts. Pour filling into prepared pastry shell. Bake at 350 degrees for 15 minutes. Reduce temperature to 325 degrees and bake an additional 35 minutes or until filling is set. Cool.

Beat whipping cream until soft peaks form; stir in cream of coconut. Dollop mixture on top of each serving of pie. Yield: One 9 inch pie.