1 1/3 c. grated coconut
2 tbsp. melted butter
2 tbsp. black coffee
1 lg. milk chocolate candy bar with almonds, broken into pieces
4 c. Cool Whip

Combine coconut and butter. Press into an 8" pie plate. Bake at 325 degrees until coconut is golden (about 10 minutes). Remove and cool thoroughly. In a saucepan, melt candy in coffee over low heat. Cool slightly. Fold in Cool Whip. Pile mixture into coconut crust. Chill in freezer at least 4 hours. You may decorate with dollops of Cool Whip, slivered almonds and chocolate.