1Heat oven to 325°F. Line cookie sheets with cooking parchment paper.
2In large bowl, beat egg whites with electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating 2 to 4 minutes until stiff peaks form and sugar is dissolved. Fold in coconut, dried fruit, macadamia nuts and ginger. Onto cookie sheets, drop mixture by rounded tablespoonfuls 2 inches apart.
3Bake 18 minutes or until set and lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks.