Preheat oven to 180°C. To a blender or food processor, add Macadamia nuts and pulse until it becomes a nut butter. If your blender does not do a good job without liquid, add in eggs one at a time until the consistency is that of a nut butter. Scrape down sides of blender or food processor, and add in remaining eggs. Blend until well-incorporated. Add in coconut flour, baking soda and apple cider vinegar and pulse until incorporated. Grease a standard-size bread pan and add in batter. Smooth surface of batter and place on bottom rack of oven for 30-40 minutes, or until the top is golden brown. Remove from oven and allow to cool in pan for 15-20 minutes before removing. Will store in an air-tight container at room temperature for 3-4 days at room temperature, or for one week in the fridge.