Preheat oven to 350 F.

Whisk egg whites to form soft peaks.

In a small sauce pan, add corn syrup, water, sugar, vanilla, and salt.

Cook the mixture to the soft ball stage. (When a small spoon full of the hot syrup is dropped into a glass of ice water it should form a soft ball when touched and that means it's to that point.)

Pour hot syrup to the side of a bowl with the egg whites in it while whisking slowly.

Whisk the mixture for 4 minutes so the egg whites get cooked and it forms medium to firm peaks.

Fold in the macadamia nuts and coconut and dump out onto a piece of parchment paper.

Melt chocolate chips and drizzle over the top of nut mixture.

Sprinkle with shredded coconut.

Bake for 12-15 minutes. watch tops so coconut doesn't burn, if you need to place tin foil over tops to prevent over browning then do so.

Allow bars to cool.

Cut into bars and serve.

Save bars in the fridge to lengthen there shelf life.