In a small microwave-safe dish, microwave the chocolate chips for 50 seconds or until melted. Stir until smooth, then add the MCT oil and a pinch of coarse salt. Mix until blended.
Place 3 macadamia nut halves in each of 8 wells of a truffle mould or mini muffin pan or in each of 8 mini baking cups. Spoon some of the chocolate mixtures into each well or baking cup, completely covering the nuts. Sprinkle additional salt over the chocolate.
Transfer the mould or baking cups to the freezer for a minimum of 30 minutes, until the chocolate is solid.
Store extras in a zip-top plastic bag in the freezer for up to 6 months.