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

In a small saucepan, melt ¾ cup of honey and ¼ cup of coconut oil over low heat, stirring gently until smooth.

Stir in the zest of 1 lemon, ¼ cup of lemon juice, 1 teaspoon of vanilla extract, and a pinch of salt.

Pour the warm mixture over the oats and coconut and fold together until evenly coated.

Line a baking sheet with parchment paper and scoop out portions of the dough, flattening slightly.

Cover the baking sheet and chill in the refrigerator for at least 30 minutes.

Serve with tea or coffee, and store leftovers in an airtight container.