In a large mixing bowl, combine 2 cups of rolled oats with 1 cup of unsweetened shredded coconut. Stir until well blended.

In a medium saucepan, heat ½ cup of honey and ¼ cup of coconut oil over low to medium heat. Stir constantly until melted.

Remove from heat and stir in 1 tablespoon of lemon zest, ¼ cup of lemon juice, 1 teaspoon of vanilla extract, and a pinch of salt.

Pour the warm wet mixture over the dry ingredients in the mixing bowl. Stir until evenly coated.

Scoop portions of the mixture onto a parchment-lined baking sheet and flatten slightly with the back of a spoon.

Cover with plastic wrap or refrigerate for at least 30 minutes to set.