In a large mixing bowl, combine 2 cups of rolled oats and 1 cup of unsweetened shredded coconut. Mix thoroughly and set aside.

In a small saucepan, heat 1/2 cup of honey and 1/4 cup of coconut oil over low heat, stirring frequently until melted and smooth (3-5 minutes). Remove from heat.

Stir in the zest of one lemon, 1/4 cup of fresh lemon juice, 1 teaspoon of vanilla extract, and a pinch of salt into the melted mixture until well incorporated.

Pour the warm wet mixture over the dry ingredients and stir well until all the oats and coconut are evenly coated and sticky.

Line a baking sheet with parchment paper. Scoop portions of the mixture onto the sheet, spacing them about 2 inches apart. Flatten slightly.

Refrigerate the cookies for at least 30 minutes to allow them to firm up.