Preheat oven to 325°F (163°C). Spread coconut and macadamia nuts on a baking sheet and toast for 10 minutes, stirring halfway through. Let cool.

Increase oven temperature to 350°F (177°C). In a food processor, blend graham crackers, toasted coconut, toasted macadamias, sugar, and salt until fine and even.

Add melted butter and pulse until combined. Press mixture firmly into the bottom and sides of a 9-inch pie dish.

Bake for 15–20 minutes, until golden brown and set. Cool completely before filling.

Bloom gelatin: In a small bowl, sprinkle gelatin over 2 tbsp cold water and let sit for 5–10 minutes.

In a medium saucepan, whisk together egg yolks, sugar, lime juice, and salt. Cook over medium-low heat, whisking constantly, until the mixture thickens and reaches 165°F (or coats the back of a spoon).

Remove from heat and stir in the bloomed gelatin until fully dissolved. Add butter and whisk until smooth. Let cool to room temperature.

Using a stand mixer or hand mixer, whip the cream to medium peaks. Fold the whipped cream into the cooled lime curd in 2–3 additions until light, airy, and fully incorporated.

Pour filling into the cooled crust and smooth the top. Chill in the fridge for at least 6 hours or overnight until fully set.

In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and a pinch of salt on medium-high speed until very foamy.

Meanwhile, in a small saucepan, heat sugar and water over medium heat until it reaches 240°F.

With the mixer running on medium-high, slowly stream the hot syrup into the egg whites, aiming for the side of the bowl to avoid the whisk and prevent splatter.

Increase speed to high and beat for 4–5 minutes, until stiff, glossy peaks form and the meringue is slightly cooled.

Sift in pineapple powder and beat just until combined.

Spoon or pipe meringue onto the chilled pie. Torch until golden, if desired. Keep chilled until ready to serve.