1.Preheat oven to 150°C (170°C fan-forced). Line two 12-hole (1-tablespoon/20ml) mini muffin pans with paper cases.
2.Beat egg white in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until sugar dissolves. Fold coconut and half the combined fruit and nuts into egg white mixture.
3.Divide mixture between paper cases. Sprinkle with remaining fruit and nut mixture.
4.Bake about 20 minutes; cool macaroons in pans.
Cover macaroons with foil halfway through baking time if fruit on top starts to brown. You need about 50g (1½ ounces) of each glacé fruit.Note