Fit 1 piecrust into a 9" pieplate according to package directions.
Cut small circles or other desired shapes from remaining piecrust, using small cookie cutters. Arrange cutouts around edge of pieplate, pressing gently; set aside.
Combine eggs and next 3 ingredients in a medium bowl. Scrape vanilla bean seeds into egg mixture; discard vanilla bean pod. Stir mixture well. Stir in macadamia nuts and coconut.
Pour filling into prepared piecrust.
Bake at 325 for 40 to 45 minutes or until filling is set.
