Line two baking sheets with parchment paper. Set aside.
Combine water, sugar, corn syrup and salt in a small saucepan.
Bring to a boil over medium-high heat, stirring frequently to dissolve the sugar. Remove from heat.
In a medium-sized, heat-proof bowl, combine shredded coconut and hot syrup, stirring until evenly distributed. Let mixture cool for about 20 minutes.
Once cooled, stir in the cake mix until thoroughly combined.
Preheat the oven to 375 degrees.
In a separate bowl, whisk egg whites and vanilla extract together until foamy and thick. Gently fold in the coconut mixture.
Use a cookie scoop to scoop out mounds of the coconut mixture. Make sure to really pack the coconut in tightly. You want golf-ball sized mounds. Space the macaroons 2 inches apart.
Bake 15 to 18 minutes, rotating the baking sheet if necessary. Place baking sheets on racks and let cool completely.
Melt candy coating according to package directions and drizzle on top of the cooled macaroons. Sprinkle with pearls or jimmies. Let set up before storing in an airtight container.