Preheat the oven to 300 degrees F. Prepare a baking sheet with a silicone baking mat or parchment paper and set aside for now.

In a small bowl, mix together the sweetener and salt. Set aside for now.

In a large bowl, whisk together the egg white, water, and vanilla, until frothy.

Add the macadamia nuts and pecans to the egg mixture in the large bowl, being sure to stir them around well and get all the nuts coated.

Add the sweetener and salt mixture, tossing the nuts well to make sure they are all fully coated.

Spread the nuts on the baking sheet in a single layer. Place them in the oven.

Bake at 300 degrees for about 25-35 minutes, stirring after the first 15 minutes, then again after another 10 minutes, then every 5 minutes thereafter, watching closely to ensure they don’t burn. When done, the nuts will be golden brown and should only feel slightly damp (if at all) to the touch. (If you choose to touch them to check, remember that they are very hot).

When removed from the oven, toss the nuts with the shredded coconut and let then let cool completely – about 15 to 20 minutes.

Stir the nuts with the chocolate chips and then enjoy! Store in a jar or zip top bag for up to two weeks for best quality.