First, make the batter the night before. Whisk the flour, sugar, baking powder and salt together in a large mixing bowl. Then whisk the milk, crushed pineapple, vanilla extract and egg yolks together in another bowl until smooth. Pour the wet ingredients into the dry ingredients and whisk it all together into a thick batter. In a third bowl, whip up the egg whites with a hand mixer until they are like fluffy clouds and form stiff peaks. Fold the egg whites, 1 cup of the chopped macadamia nuts and 1 cup of the shredded coconut into the rest of the batter. Cover the bowl and refrigerate it overnight.
In the morning, pre-heat the oven to 350 and also get out an electric griddle or large griddle pan. Line a sheet pan with a silicone mat and spread the remaining 1/2 cup of coconut out on it. Toast it in the oven for 3-5 minutes until it becomes crisp and golden. Set it aside. Pre-heat the electric griddle to 350 or the griddle pan over medium high heat. Grease it with butter, then cook off the pancake batter in batches in the size you want. They take about 4 minutes to cook on each side to become puffy and golden. Serve them as you make them with a sprinkle of toasted coconut, extra chopped macadamia nuts and syrup on top!