1. Preheat your oven to 350. In a small bowl, combine the coconut, sugar, flour, and salt. Add chia seed mixture and vanilla; mix well.

2. Using a small ice cream scooper, scoop mix onto a nonstick mat-lined baking pan.

3. Bake until golden brown, 16-18 minutes.

4. Cool on a wire rack.

1. Preheat oven to 325F.

2. Combine coconut, condensed milk, vanilla, and salt in a large bowl and mix together.

3. In a separate clean bowl, whisk the egg white until medium stiff peaks form. Fold egg whites into coconut mixture until fully combined.

4. Using a cookie scoop, scoop rounded mounds of the coconut mixture onto a baking sheet prepared with a non-stick baking mat (silpat) or parchment paper.

5. Bake macaroons in preheated oven about 25 - 30 minutes, until the outsides are firm and the coconut is as golden and toasted as you prefer. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

6. Meanwhile melt and temper your chocolate. Dip fully cooled macaroons in tempered chocolate or drizzle over.

7. Enjoy!

1. Preheat oven to 325F.

2. Combine coconut, condensed milk, vanilla, and salt in a large bowl and mix together.

3. In a separate clean bowl, whisk the egg white until medium stiff peaks form. Fold egg whites into coconut mixture until fully combined.

4. Using a cookie scoop, scoop rounded mounds of the coconut mixture onto a baking sheet prepared with a non-stick baking mat (silpat) or parchment paper.

5. Bake macaroons in preheated oven about 25 - 30 minutes, until the outsides are firm and the coconut is as golden and toasted as you prefer. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

6. Meanwhile melt and temper your chocolate. Dip fully cooled macaroons in tempered chocolate or drizzle over.

7. Enjoy!