Preheat the oven to 350°F (177°C). Line an 8 x 8 inch pan with parchment paper, leaving some overhang for easy removal later.

Make coconut layer: In a medium bowl, whisk the egg white until foamy, about 1 minute. Add the shredded coconut and sweetened condensed milk, then stir until the coconut is evenly coated and the mixture is well combined. Set aside while you make the brownie batter.

Make brownie batter: In a large microwave-safe bowl, add chocolate chips. Heat in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method. Let the chocolate cool slightly, about 5 minutes.

Add in the room temperature egg whites. Vigorously whisk in the egg whites until they are completely incorporated with the chocolate and you have a smooth batter.

Pour about ⅔ of the batter into the prepared pan. Carefully spread the coconut layer over the surface with a spatula, leaving a little bit of space around the edges.

Spread the remaining brownie batter on top with a spatula, trying your best not to mix or swirl into the coconut layer.

Bake for 30-35 minutes, or until the brownies are set and a toothpick comes out mostly clean.

Let the brownies cool completely in the pan before lifting them out and slicing with a large sharp knife.