Here is a delightful pie that will soothe your sweet tooth. Preheat oven to 425 degrees F. In a large bowl, beat 2 eggs. Add 1 1/4 cup brown sugar and stir. Add 3/4 cup coconut milk, 1/4 tsp. coconut extract, 1 tsp. cinnamon, 1/2 tsp. nutmeg, and 2 T. flour. Stir until blended. Meanwhile melt one stick of butter in microwave for about 30 seconds. I cut it in half and melted each half separately. Add the melted butter to the dough. Toss in a dash of salt and 2 cups of shredded coconut. Blend together. Pour into a chocolate crust (similar to graham cracker crust only chocolate. Sprinkle a little coconut on top. Bake on lower rack of oven for 10 minutes. Lower heat to 325 degrees F. Cover pie loosely with foil. Bake for 50-55 minutes until filling is set. Remove from oven and cool on a wire rack. In a bowl, add 4 egg whites. Using a mixer, whip egg whites until peaks start to form. Add 3-4 tablespoons of Cool Whip until blended. After pie has cooled, spread Cool Whip mixture over pie. Sprinkle coconut on top. Drizzle Smucker’s chocolate fudge topping over and swirl around with a knife. Refrigerate until ready to serve.