3/4 cup plus 1 tablespoon butter
1 tablespoon cocoa
1/2 cup granulated sugar
6 tablespoons ground espresso (fine grind)
1 egg, beaten
2 cups graham cracker crumbs
1 cup macadamia nuts, chopped
1 cup shredded coconut
2 cups confectioners' sugar
2 tablespoons hot espresso
3 ounces semisweet chocolate squares

Coat an 8-inch square pan with butter or oil.

For the bottom layer, melt 1/2 cup of the butter in a 2 quart pan or bowl. Remove from heat. Stir in the cocoa and 4 tablespoons of the ground coffee. Add the egg and the vanilla extract. Mix completely. Gradually stir in the graham cracker crumbs (mixture will be thick). Mix in the nuts and the coconut. Press into the pan. Chill.

For the middle layer, cream 1/4 cup of the butter until soft. Gradually add the sugar and mix until smooth. Stir in only enough liquid espresso to make the mixture smooth and easy to spread. Spread over the bottom layer. Chill.

For the top layer, melt the chocolate and the remaining 1 tablespoon of butter in a double boiler. Stir in remaining ground coffee. Spread thinly and evenly over the second layer. Chill.

After the top layer has set (refrigerate for at least 1 hour), cut into squares and serve.

Makes approximately 36 squares.