1 1/3 cups coconut
2 tablespoons butter
2 tablespoons water
1 1/2 teaspoons instant coffee
1 (7 1/4 ounce) Hershey chocolate with almonds candy bar
1 (8 ounce) container Cool Whip, thawed

Preheat oven to 375 degrees F.

Melt butter and mix with coconut; press into 8-inch pie plate. Bake until light brown; let cool.

Melt chocolate over low heat with water added. When cool, add container of Cool Whip to chocolate mixture. Pour into coconut pie shell and freeze for several hours before serving.