Preheat the oven to 325F. Line a baking sheet with a silicone baking mat (preferred) or parchment paper.
In a large bowl, mix together the shredded coconut, sweetened condensed milk, vanilla and salt until combined.
In a medium bowl, place the egg whites. Beat on medium speed, adding the sugar slowly over 3-4 minutes. Increase the speed to high and beat until stiff peaks form, about 4-5 minutes more.
Fold the egg white mixture carefully into the shredded coconut mixture, until just combined being careful not to overmix. Scoop out 1 ½ tablespoon-sized mounds onto the baking sheet, about 2 inches apart.
Bake the cookies for 20-25 minutes until lightly golden. Let cool for 10 minutes, then transfer to a wire rack to cool completely.
Combined the chocolate chips and coconut oil. Set the bowl over a pot of simmering water and stir until melted. Alternatively you can melt the chocolate in the microwave at 50% heat stirring every minute until melted.
When the cookies are cool, drizzle the top of each with some melted chocolate. Top with a sprinkle of macadamia nuts. Let the chocolate set and enjoy!
Keep leftover cookies in an airtight container at room temperature for up to 2 days.