Crust: Mix butter and coconut together and press into a 9x13 cake pan.
Bake at 325 for 10 minutes. Cool.
Then top with the following mixture. In the top of a double boiler (I use microwave) heat and mix until of even consistency the hershey , and coffee. Fold into Cool Whip and spread over crust; freeze until ready to eat.
Garnish with CoolWhip and remaining 1/2 ounces of the 8 ounces Hershey bar grate the chocolate from the Hershey fine for the garnish.