Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium saucepan over medium high heat, add blackberries, lemon juice, honey. Cover and bring to a boil (about 5 minutes). Remove lid and stir, breaking up berries with back of wooden spoon. Reduce heat to a simmer and cook until liquid has reduced in half, about 15 minutes. Transfer to a small bowl and add chia. Stir to avoid clumping. Set aside.
In a stand-up mixer or with a hand beater, beat egg on medium-high setting until it starts to froth (about 3 minutes). Slowing incorporate lemon zest, vanilla and coconut sugar, Continue beating about 5 minutes. Fold in coconut and mix until blended.
Place large spoonfuls of batter on baking sheet. Don't worry about forming into cookies or making them compact, just place on parchment paper with small indent in the center for the jam. Spoon a teaspoon of jam in the center. Bake 12-15 minutes until coconut begins to turn golden brown. Turn oven off and leave in oven another 3-5 minutes. Remove from oven and allow to completely cool.