Preheat oven to 350°F (175°C), and line a baking sheet with parchment.

In a measuring cup, mix the following ingredients: coconut milk, the beans of a whole vanilla pod, maple syrup, and lemon juice. Set it aside.

In a medium sized bowl, mix the following ingredients: almond flour, shredded coconut, chia seeds, lemon zest, and your pinch of salt.

Pour your liquid ingredients into your dry ingredients. Whisk/mix them together, forming a cookie-like dough.

Roll your dough into balls onto your baking sheet. After lining them up (about 2 inches away from each other,) flatten to cookie-looking shapes.

After cookies are flattened/shaped, put in oven for about 20 minutes.

Start on your maple cream cheese frosting. Mix half a block of cream cheese with 4 tbsp maple syrup. Whip them both together making a creamy icing.

While the cookies are baking, shred 1/4 cup of unsweetened shredded coconut in a food processor.

Take the cookies out when ready. Sprinkle shredded coconut dust all over cookies until all cookies are covered. Cool for a few minutes. Then, frost with maple cream cheese frosting. Enjoy!