Pre-heat your oven to 325 degrees and line a large baking sheet with parchment paper.

In a medium sized mixing bowl, whisk together the almond meal and shredded coconut, making sure to break up any lumps. Add the sugar, salt, and lemon zest and mix well so that the lemon zest is evenly dispersed through the dry ingredients. Set this bowl aside.

Add the coconut oil, lemon juice, milk, and ground flax seed to a small pot and set it over low heat. Whisk continuously until the coconut oil has melted. Remove the pot from the heat and whisk in the vanilla extract.

Add the wet ingredients to the dry and mix with a spatula or wooden spoon until you have a cohesive dough. If it seems a bit too wet, you can add another tablespoon of the almond meal to help firm it up. Using a tablespoon sized cookie scoop (or a tablespoon measure), scoop up portions of the dough, scraping the excess off on the edge of your bowl. Drop the dough onto your lined baking sheet. Repeat with the remaining dough, spacing the macaroons at least 1-inch apart. Bake the macaroons for 22-25 minutes or until the edges and very tops are beginning to turn golden brown. Cool completely before enjoying.

Makes 18 small macaroons. Keep leftovers in an airtight container at room temperature for up to 3 days.