1. Place the oats and shredded coconut in a roomy mixing bowl and give them a quick stir to combine.

2. In a small saucepan set over low heat, warm the honey and coconut oil together, stirring until the mixture becomes smooth and glossy.

3. Remove the pan from the stove and whisk in the lemon zest, lemon juice, vanilla, and a small pinch of salt. Let the mixture cool for a minute so it won’t cook the oats.

4. Pour the citrus-scented syrup over the oat-coconut mix and fold with a spatula until every flake is evenly coated.

5. Use a tablespoon (or a small cookie scoop) to drop rounded portions onto a parchment-lined tray. Press each mound gently with the back of the spoon if you prefer a flatter cookie.

6. Transfer the tray to the refrigerator and chill for at least 30 minutes, until the bites firm up. Store in an airtight container in the fridge for up to a week.

Serving tip: Let them sit a few minutes at room temperature before eating if you want them slightly softer.