In a large mixing bowl, scoop in 2 cups of rolled oats and 1 cup of unsweetened shredded coconut. Stir until evenly combined.

In a small saucepan over low heat, combine ½ cup of honey and ¼ cup of coconut oil. Stir for about 2-3 minutes until melted and smooth.

Stir in the zest of 1 lemon, 2 tablespoons of fresh lemon juice, 1 teaspoon of vanilla extract, and a pinch of salt. Mix until well blended.

Pour the warm wet mixture into the bowl with dry ingredients. Use a spatula to gently fold everything together.

Using a tablespoon or cookie scoop, portion the mixture onto a lined baking sheet about an inch apart. Flatten each mound slightly.

Refrigerate the baking sheet with cookies for at least 30 minutes to firm up.

Once set, carefully peel the cookies off the parchment paper and serve with a cup of tea or coffee.