In a large mixing bowl, combine 2 cups of rolled oats and 1 cup of unsweetened shredded coconut. Stir together until evenly mixed, ensuring there are no clumps.

In a small saucepan, add ½ cup of honey and ⅓ cup of coconut oil. Heat over low heat, stirring constantly for about 3-5 minutes until both are fully melted and smooth.

Add the zest of 1 lemon, ¼ cup of lemon juice, 1 teaspoon of vanilla extract, and a pinch of salt to the melted mixture. Stir well to combine.

Pour the melted mixture into the bowl of dry ingredients. Using a spatula, mix thoroughly until all the oats and coconut are evenly coated.

Using a tablespoon, scoop out portions of the mixture and place them onto a lined baking sheet. Gently flatten each mound slightly.

Cover the baking sheet with plastic wrap and refrigerate the cookies for at least 30 minutes to help them firm up.