Preheat the oven to 325F.
Line a baking tray with parchment paper.
In a large bowl mix both the shredded coconuts (sweetened & unsweetened), condensed milk, salt & vanilla extract.
In another bowl, whisk the egg whites until it doubles in volume and soft peaks form. This may take 3-4 minutes in a stand mixer.
Slowly FOLD the egg whites into the coconut mixture, making sure the egg whites do not deflate.
This is your main coconut macaroon mixture.