In lg. bowl, combine the sweetened coconut, unsweetened coconut and macadamia nuts. In a small bowl, combine the cream of coconut, egg whites, corn syrup, vanilla, and salt. Stir into coconut mixture. Cover and refrigerate for 15 minutes.
Drop by T. 2 inches apart onto parchment paper-lined baking sheets. Shape into loose mounds. Bake at 350 for 12-16 minutes or until lightly browned. Cool for minutes before removing from pans to wire racks to cool completely.
In microwave, melt chocolate and shortening; stir until smooth. Dip or drizzle cookies with chocolate mixture. Place on waxed paper, let stand until set.