Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate bowl, whisk together buttermilk, eggs, melted butter and Coco-Lopez. Add mixture to flour mixture. Stir in toasted coconut and macadamia nuts.
Griddle is ready when a few drops of water bubble and skitter rapidly around.
Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown. Serve garnish with pineapple, maple syrup, and butter. Coco-Lopez is condensed coconut liquid available in liquor section of many markets. Adapted recipe by Chef Brian Florida, Snowbird Ski Resort, Utah.