Ingredients
2-2/3 cups lightly toasted coconut
1/3 cup butter, melted
6 chocolate sandwich cookies, ground fine
3/4 cup hazelnut spread
1/2 cup macadamia nuts, chopped
20 caramels
2 tablespoons heavy cream
Coconut Filling:
1 pkg. (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon coconut extract
1 cup (6 oz) vanilla morsels, melted & cooled
1/2 cup flaked coconut
1 cup whipping cream, stiffly beaten
Chocolate Ganache:
1/3 cup semi-sweet chocolate chips
1/3 cup whipping cream
Garnish:
1 cup sweetened whipped cream
1/4 cup whole macadamia nuts
Preparation
Combine coconut and butter in medium bowl; press onto bottom and sides of 9-inch pie pan. Firmly press ground chocolate sandwich cookies over bottom only. Bake at 400 for 5 minutes. Cool. Spread hazelnut spread over bottom of crust and sprinkle with macadamia nuts. Melt caramels with 2 Tbsp. cream; pour over nuts and on sides of crust (reserve 1 tablespoon for topping). Refrigerate. Blend together cream cheese, powdered sugar and extract until smooth and fluffy. Beat in melted white chocolate. Stir in coconut. Fold in whipped cream, spread gently over caramel. Combine semi-sweet chocolate chips and whipping cream in small saucepan until melted. Stir to blend; pour over top of pie. Garnish with additional whipped cream around border and whole macadamia nuts. Drizzle remaining caramel over chocolate.
