Preheat the oven to 350ºF and grease a 9-inch tart pan with a removable bottom. In mixing bowl, stir together the almond flour and shredded coconut until combined. Melt together coconut oil and maple syrup, stir in the salt, and add to almond flour and coconut mixture. Mix until it comes together and sticks together when pinched between your fingers.

Transfer dough prepared pan. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of the pan.

Bake the crust until golden and firm, about 12-15 minutes. Transfer to a wire rack to cool completely.

After the crust is out of the oven, spread the chopped macadamia nuts and shredded coconut evenly over a sheet pan and bake until lightly golden (about 5-8 minutes in my oven). Set aside and let cool.

Meanwhile, while the crust cools, place finely chopped chocolate in a large bowl. In a small saucepan, just bring coconut milk to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in salt.

Pour warm chocolate mixture into cooled tart shell. Lightly sprinkle toasted macadamia nuts and toasted coconut on the top. Sprinkle with a pinch of flaky sea salt, if desired. Chill for at least two hours or until set, and serve.

Store leftovers tightly sealed in the refrigerator for up to 1 week, or in the freezer for longer-term storage.