In a large mixing bowl, combine 2 cups rolled oats, 1 cup unsweetened shredded coconut, the zest from 2 fresh lemons, and a pinch of salt. Stir until fully mixed.

In a separate bowl, mix together ¼ cup fresh lemon juice, ½ cup maple syrup (or honey), and ¼ cup melted coconut oil. Add 1 teaspoon vanilla extract and stir until smooth.

Pour the wet ingredients into the bowl with the dry ingredients. Mix everything until the oats and coconut are evenly coated.

Line a baking sheet with parchment paper. Portion out the dough, flattening each piece into a disc shape.

Chill in the refrigerator for at least 1 hour or in the freezer for 20-30 minutes.

Once chilled, remove the cookies and let them sit for 5 minutes before serving.