1/4 cup breadfruit flour (slightly toasted)
3/4 cup white sugar
1/4 teaspoon salt
4 eggs whites
1 teaspoon vanilla
4 cups shredded coconut
1/4 cup sliced almonds
10oz chocolate (for decorating)
Preheat oven to 350 degrees F.
Sift breadfruit flour, sugar and salt together. Use the baking sheet with parchment paper. Whisk egg whites until stiff peaks form. Carefully fold in the flour mixture.
Fold in the vanilla and coconut.
Scoop and drop the batter into mounds on the cookie sheet.
Large cookies use a tablespoon, small cookies use a teaspoon.
Bake until golden brown, 15 to 20 minutes. Let cool.
Decorate using melted chocolate.
Drizzle with a fork, or dip the macaroons directly into the melted chocolate.