Preheat the oven to 250ºF. Line a 9x13-inch baking dish with parchment paper.
In a food processor fitted with the steel blade, pulse the macadamia nuts until finely chopped (do not process long enough to turn them into butter). Remove and set aside.
Place the dates in a microwave-safe bowl. Add the juice and cover with plastic wrap. Microwave for 1 minute. Stir, cover, and let cool. While the dates cool, place 1 cup of the shredded coconut on a baking sheet and bake for about 5 minutes until slightly brown and toasted.
Place the cooled dates in the food processor. Add the honey and pulse until a paste forms. Add the finely chopped macadamia nuts, toasted coconut, egg whites, lemon zest, lemon juice, and chia seeds. Process to combine. Transfer the mixture to the prepared pan. Top with the remaining 1 cup shredded coconut, pressing lightly to adhere.
Bake for 60-90 minutes until slightly brown and firm in the center. (These bars are best baked slow and low.) Cool completely before cutting into bars. Store in an airtight container between sheets of waxed paper.