Preheat oven to 325 degrees F.
Line bottom of an 8-inch baking pan with parchment with enough parchment going up two opposite sides to create handles.
Add unsweetened chocolate to a small saucepan. Heat over very low heat until melted. Remove from heat and set aside to cool down.
Add unsalted butter, granulated sugar, and brown sugar to stand mixer. Beat on low for about 3 minutes until light and fluffy. Scrape sides of bowl with spatula, if necessary.
Add the eggs one at a time, beating until incorporated after each addition.
Add the melted chocolate and vanilla bean paste to the stand mixer bowl. Beat on low until incorporated. Remove stand mixer bowl from mixer.
Add the all-purpose flour to the chocolate mixture. Fold flour in with large spatula. Do not over mix.
Add candied macadamia nuts and toasted coconut to the brownie batter, reserving a hand full of each to sprinkle over the top for visual appeal.
Spread the batter evenly into the parchment lined pan. Bake 45 minutes in preheated oven. If center is still soft, bake 5 additional minutes. Repeat until the center is firm. Remove from oven and cool completely on wire rack. Remove brownies from pan with parchment paper handles.
Sprinkle reserved candied macadamia nut pieces and toasted coconut over the top.