Preheat oven to 150°C fan-forced. Lightly grease 2 oven trays. Draw 18cm circles on 2 pieces of baking paper and place on trays.
Place biscuits in bowl of food processor and process until fine crumbs. Set aside.
Place egg whites and sugar in a large bowl of an electric mixer and beat for 5-10 mins on high until thick and glossy. Fold in biscuit crumbs and coconut. Divide mixture among trays and spread evenly to make circles.
Bake for 25 mins until just golden and firm. Cool on trays.
Place cream and icing sugar in large bowl of an electric mixer and beat until soft peaks form.
Place one macaroon on a serving plate. Spread with half of the cream. Drizzle with half of the passionfruit. Top with remaining macaroon, cream and passionfruit.