Mix the egg whites, coconut, honey, vanilla extract and flours well in a bowl.
When well mixed, add the chopped macadamia nuts and half of the white chocolate. (You can use white chocolate chips to make things easier. I've never seen white chocolate chips here in Spain, so I cut white chocolate into small chunks instead.)
The original recipe called for half of the macadamia nuts to be sprinkled on the white chocolate that ices the cookies, but I found it easier and less messy to just mix them all in.
Drop the mixture by spoonfuls onto parchment paper lined baking sheets and bake for 12-13 minutes until golden brown. Remove them from the oven and leave to cool completely on the baking sheets.
Once cool, melt remaining white chocolate chips in a double boiler or in the microwave and stir well. Drizzle over each cookie and optionally sprinkle with additional chopped macadamia nuts.