Preheat the oven to 350 degrees . Grease a 9-inch springform pan. Place the coconut and almonds on opposite sides of a rimmed baking sheet. Transfer to the oven and bake, stirring the coconut once or twice, until lightly toasted, about 7 minutes. Let cool. (Keep the oven on.) Using a food processor, pulse the almonds until finely chopped. Return 1/2 cup chopped nuts to the baking sheet with the coconut and set aside.
Pulse the chocolate wafers with the remaining nuts in the food processor to make fine crumbs. Add the butter and pulse just until blended. Transfer the crumb mixture to the prepared springform pan and press into the bottom and 1 1/2 inches up the side. Bake for 5 minutes to set, then transfer to a rack to cool.
In the top of a double boiler, using a handheld electric mixer, beat the eggs, sugar and salt at high speed until fluffy, about 5 minutes. Place over simmering water and beat at high speed until doubled in size, 8 to 10 minutes. Remove from the heat and stir in the vanilla and the reserved nuts and coconut. Cover and refrigerate for 1 hour.
Stir the chopped chocolate into the chilled custard. Using the mixer, whip the cream until it forms soft peaks; fold into the custard. Scrape the mixture into the crust, cover with plastic wrap and freeze for at least 4 hours or up to 3 days.
Cut the mousse cake into slices and drizzle with hot fudge.