Preheat oven to 375 deg F.  Add salt and rosemary to coconut flour in shallow dish or plastic bag and mix.  In a separate shallow dish, break egg and add about 1 tsp water.  Whip egg lightly with fork.  Chicken may be skin-on, skin-off, bone-in or boneless, big pieces or small.  For each piece of chicken, dredge in egg and then coconut flour to cover.  Place on cookie sheet or in shallow baking pan and bake in oven for 60-90 minutes, depending on the size of the chicken pieces, until done. 

This recipe is gluten-free and milk-free.

The combination of chicken and coconut is exotic and very tasty.  This is reminiscent of south pacific island cooking.  The rosemary adds an extra kick.