1 (16 oz.) Cool Whip
1 cube butter
2 tbsp. strong coffee
2 1/2 c. flaked coconut
1 (12 oz.) Hershey bar, almonds

In a frying pan toast coconut in butter. Press into a 9" pie plate. Melt Hershey in a double boiler and add coffee; let cool. Then add 16 ounces Cool Whip. Save a little coconut and chocolate bar to sprinkle on top.