Spread the macadamia nuts and coconut flakes on a baking sheet and bake for about 10 minutes, or until lightly toasted, gently shaking the pan mid-way so the nuts and coconuts toast evenly. Set aside to cool.
To Make the Bark
Line a 9-inch cake pan with parchment paper, cut to size.
Melt the white chocolate chips in either a double boiler, or in a glass bowl in the microwave set on medium-high. (If using the microwave, heat one minute, then stir, then heat another minute and stir again).
Add the vanilla bean seeds and vanilla extract to the melted chocolate, heating and stirring until the vanilla seeds are distributed evenly throughout the chocolate.
Refrigerate for an hour. Remove the bark from the pan and break the bark into edible chunks.
To Make the Spider Bark
Melt 1/3 cup of dark or milk chocolate chips.
Pour the dark/milk chocolate in 3 or four circles and one nickel sized dot in the center around the bark in the pan before it cools.
Using a toothpick, draw from the center outward, through the circles, to create a web pattern.
Cool for at least one hour in the refrigerator.
To Make the Coconut and Macadamia Nut Bark
Sprinkle the toasted macadamia nuts on the bark in the pan before it cools, lightly pressing in.
Top with the coconut and lightly press into the bark.
