To make the cookie crust, in a small mixer bowl, beat butter until creamy. Gradually add the brown and white sugars and beat until light, about 5 minutes. Add the egg and beat well. Beat in the 1/3 cup melted chocolate and vanilla. Stir in flour, salt, and baking soda into the chocolate mixture until well blended. Fold in macadamia nut pieces.
Preheat oven to 375° F. Spread crust mixture into a 9" spring form pan prepared with parchment liner on the bottom. Bake for 12 to 15 minutes.
To make the mousse cake, in a medium bowl, mix the Kona Coffee and 2 cups melted chocolate with a whisk. Whip egg whites to soft peaks and fold into the chocolate/Kona Coffee mixture by hand. Whip 1 cup heavy cream to soft peaks and fold into chocolate mixture by hand. Pour on top of cooled cookie crust. Refrigerate overnight. Remove spring form pan.
To make the ganache, heat 1/4 cup heavy cream in microwave until very hot (1 to 3 minutes). Pour in the ¼ cup melted chocolate and slowly whisk together until smooth and shiny. Add the ground 100% Kona Coffee and whisk together. Pour over mousse cake as a frosting. Refrigerate before serving.