Press coconut onto bottom and sides of unbaked pie shell, set aside.
Rinse macadamia nuts with hot water, drain well and pat dry. Coarsely chop. Combine eggs, corn syrup, salt, sugar and vanilla, stir in macadamia nuts. Pour filling into prepared pie shell. Bake at 350º for 15 minutes. Reduce oven temperature to 325º and bake an additional 25 mn 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.