Sift the flour, salt, sugar, baking soda and baking powder into a large mixing bowl. In a separate bowl, whisk together buttermilk, eggs, melted butter and Coco-Lopez. Add wet ingredients to dry. Stir with a spoon to combine; batter will be slightly lumpy. Stir in coconut and macadamia nuts. Brush griddle with oil, and heat to 400 degrees. Drop batter onto griddle using a 4-ounce ladle. Cook about 3 minutes, until done on both sides. Serve garnish with pineapple, maple syrup, and butter. Note: Coco-Lopez is condensed coconut liquid available in liquor section of many markets. From Chef Brian Florida, Snowbird Ski Resort, Utah.