Step 1

Line a large cookie sheet with parchment paper.

Step 2

Add chocolate chips to a large microwave-safe mixing bowl. Heat chocolate in 15-30 second intervals, stirring in between with a spatula until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.

Step 3

Add in lemon juice and whisk until lemon juice is fully incorporated and mixture becomes uniform in color and smooth. Adding the lemon juice will initially break up the chocolate but if you continue to whisk, the mixture will become uniform again.

Step 4

Stir in the zest and coconut until they are evenly mixed in. The batter should thicken when you add in the coconut. It will resemble something like a very thick batter and a wet cookie dough. The batter should be thick enough that if you scoop it out with a cookie scoop it will mainly hold its form and won't spread much.

Step 5

Use a 1 tbsp cookie scoop to scoop up cookie batter and place onto the prepared cookie sheet, spacing cookies 2 inches apart. Use the back of a spoon to flatten cookies into a thick round disk (about 1/4 inch thick), smoothing edges and top as needed. Cookies will not change shape so shape them as you would like your final cookies to be.

Step 6

If desired, garnish top of cookies with additional zest. I recommend doing this because it adds more lemon flavor and makes the surface of the cookies look nicer. Place cookies into fridge to set. This can take about one hour. When cookies are set they should feel firm and you should be able to peel the cookies off of the parchment paper. Cookies can be eaten straight out of the fridge or let them sit at room temperature for about 15 minutes for a softer inside. Store uneaten cookies in the fridge.