• Prepare the Cookie Sheet: Line a large baking sheet with parchment paper to prevent sticking.
• Melt the White Chocolate Chips: Place the white chocolate chips in a large microwave-safe bowl. Heat in 15-30 second intervals, stirring each time until the chocolate is fully melted and smooth. Alternatively, melt the chocolate using a double boiler on the stove.
• Incorporate Lemon Juice: Add the fresh lemon juice to the melted chocolate. Whisk until the juice is fully mixed in, and the mixture is smooth and uniform in color. The chocolate may initially break up but will become smooth again with continued whisking.
• Mix in Lemon Zest and Coconut: Stir in the lemon zest and shredded coconut until evenly distributed. The batter should thicken and resemble a thick, wet dough. It should hold its shape when scooped.
• Form the Cookies: Using a 1-tablespoon cookie scoop, portion out the batter onto the prepared baking sheet, spacing each scoop about 2 inches apart. Flatten each scoop with the back of a spoon to form thick, round disks (about 1/4 inch thick). Smooth the edges and top as needed, as the cookies will not spread during chilling.
• Garnish (Optional): Sprinkle additional lemon zest on top of each cookie for extra flavor and a decorative touch.
• Chill to Set: Place the baking sheet in the refrigerator for about one hour, or until the cookies are firm and can be easily removed from the parchment paper.
• Serve: Enjoy the cookies straight from the fridge for a firmer texture, or let them sit at room temperature for about 15 minutes for a softer bite. Store any uneaten cookies in the refrigerator.

These no-bake lemon cookies are quick, easy, and perfect for a refreshing treat.