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Line a baking sheet with parchment paper or wax paper.
In a medium saucepan, combine the butter, sugar, milk, lemon zest, and lemon juice. Heat over medium heat, stirring constantly, until the butter melts and the mixture begins to boil. Allow it to boil for 1 minute, stirring continuously to prevent burning.
Remove the saucepan from heat and stir in the vanilla extract, oats, shredded coconut (if using), and a pinch of salt. Mix until everything is well combined.
Using a cookie scoop or spoon, drop heaping tablespoons of the mixture onto the prepared baking sheet. Shape them slightly if needed.
Let the cookies cool at room temperature for about 30 minutes or until firm. For faster setting, place the baking sheet in the refrigerator.
Enjoy the cookies immediately or store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.