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Line a large baking pan with parchment paper.
Add shredded coconut, lemon juice, lemon zest, coconut oil and maple syrup to a food processor. Blend on high speed until everything is evenly mixed and the mixture sticks together, about 15 seconds. You can taste the mixture at this point and adjust sweetness or lemon flavor as needed.
Use a 1.5 tbsp cookie scoop to scoop the mixture and release onto the prepared baking pan, spacing the cookie balls about 1 inches apart.
Using the back of a metal spoon, press down on each cookie ball so that it forms a thick round disk, about ½ inch thick. Smooth edges as needed so that the cookies are thick round disks and look like cookies. If desired, you can sprinkle some additional lemon zest as garnish.
Place cookies into the fridge to chill until cookies are set and feel firm. This can take about 1-2 hours. Cookies are ready to eat once they are solid. Store uneaten cookies in an airtight container in the fridge or freezer. The cookies will maintain their form for a little bit at room temperature but will eventually turn too soft so it is best to keep them chilled.