Remove Connoisseur Caramel Macadamia Ice Cream from freezer and allow to sit for 15-20 minutes, or until soft.
Line a two 12 cubed silicone ice trays with glad wrap and sprinkle with macadamias.
Using a spoon, mix ice-cream in tub and transfer into a piping bag fitted with a medium sized nozzle. Pipe into ice trays and set in freezer overnight.
Remove from freezer and turn out onto drying rack and return to freezer for 1 hour.
Place chocolate and coconut oil in a microwave-proof jug and microwave on low power 30 seconds at a time stirring in between until mixture is just melted. Set aside to cool for 5 minutes.
Remove bites from freezer and pour chocolate mixture over each bite, coating thoroughly. Sprinkle with salt flakes, transfer into a small baking tray and place in freezer for a further 1 hour to set before serving.