In a bowl of a food processor, add macadamia nuts, granulated sugar and salt. Process into crumbs. Add melted butter and process until smooth (it will be very wet). Divide mixture (which should be almost pourable) evenly among plastic cups. Use the back of a spoon to make it flat if necessary. Place in the fridge to set and harden into a crust while making the rest of the ingredients (about 30 minutes).
Combine instant pudding and cold milk. Whisk for two minutes and place in refrigerator for at least 15 minutes to set.
Beat together cream cheese, 3/4 cup coconut, sugar, pineapple juice and heavy cream until smooth. Stir in 1/2 cup chopped macadamia nuts.
Remove cups with crust from the refrigerator. Spoon in cream cheese layer first, dividing evenly among the 12 cups. Sprinkle the cream cheese mixture with one teaspoon of coconut per cup. Top this layer with coconut cream pudding, dividing evenly among all cups. Top pudding layer with a pineapple ring, pushing it down slightly into the cup so it rests on top of the pudding. Fill the rest of each cup (to the top) with Cool Whip. Place back in the refrigerator for at least 2 hours and up to 36 hours. Right before serving, top off each cup with Reddi Wip and sprinkle with chopped macadamia nuts and toasted coconut.