1️⃣ Preheat your oven to 250°F (120°C). Spread the coconut on a large baking sheet and toast for about 18-20 minutes or until golden. Alternatively, you can use the broil setting and toast the coconut for 1-2 minutes, watching carefully to prevent burning. 🔥🥥

2️⃣ In a large bowl, stir together the flour, baking powder, and salt. Stir in the melted butter, sugar, eggs, buttermilk, and vanilla until combined. 🍶🍳

3️⃣ Heat a large skillet or griddle over medium-low heat. Test for readiness by sprinkling some water on the pan; if it spatters, it’s hot enough. Coat with butter or non-stick cooking spray. 🥄🔥

4️⃣ Using a ½ cup measure, pour pancake batter onto the pan or skillet. Generously sprinkle with toasted coconut. When bubbles appear on top of the pancake, flip to cook the other side. Cook on lower heat to ensure the inside gets cooked through without the outside getting too brown. 🍥

5️⃣ To make the coconut syrup: place the canned coconut milk, sugar, and Karo syrup in a medium saucepan over medium heat. Whisk together and cook for 8-10 minutes or until it starts to simmer and thicken. Once it simmers and thickens, remove from heat and serve. 🥥🍯

6️⃣ Serve the pancakes warm, topped with sliced bananas, coconut syrup, chopped macadamia nuts, and the remaining toasted coconut. 🍌🥥🌰