Position a rack in the center of the oven and preheat the oven to 325°. Line a baking sheet with Reynolds® Parchment Paper or Reynolds® Cookie Baking Sheets.
Whisk together the vanilla, salt and egg whites in a large bowl. Fold in the coconut and candies. Scoop rounded tablespoonfuls of dough and firmly squeeze them into balls. (Each ball should have about 3 candies in it; more might cause the ball to fall apart while baking.)
Place the balls about 1-inch apart on the parchment-lined baking sheet. Bake until very lightly toasted, about 15 minutes.
Let cool on the parchment sheet on a wire rack for about 15 minutes.