Preheat oven to 325.

Line two baking sheets with a Silpat.

In the top of a double boiler, melt your chocolates together, stirring to ensure complete melting.  Remove from heat and allow to cool.

In the bowl of a mixer, beat the egg whites with the salt until they hold a firm peak when the beaters are raised.  On low speed, add the sugar 1-2 Tbsp at a time, pausing about 10 seconds between additions.  Add the vanilla. Increase the speed to high and beat for 5 minutes more until the meringue is very stiff.

Reduce the speed to low and add the cooled chocolate, scraping the sides of the mixing bowl.  Beat only until mixed; you don't want to deflate the whites.

Fold in the coconut gently.

Place rounded teaspoonful mounds on the Silpat-lined baking sheet.  Place the cookies about 1-inch apart on the baking sheet, forming 15 cookies per sheet.

Bake for 16 minutes, reversing the sheets top to bottom and front to bake once to insure even baking (this is always a good step when baking with two sheet pans!).  When the macaroons are done they should feel dry on the outside but will remain soft in the centers.

Transfer the macaroons to a rack to cool, using a wide spatula. Try to provide an elevated space for them to have adequate space underneath to dry properly.

You should have 26-30 cookies depending upon the size of cookie you mounded.