Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, combine the coconut milk, 1/4 cup of honey, vanilla extract, and sea salt. Whisk until smooth.
Add in the shredded coconut and fold gently with a rubber spatula until all the coconut is well coated with the mixture.
In a separate bowl, whisk together the lemon juice, remaining 1/3 cup of honey, lemon zest, eggs, egg yolk, and cornstarch until well combined.
Pour the lemon mixture into the coconut mixture and fold until just combined. Be careful not to overmix.
Using a cookie scoop or tablespoon, drop heaping spoonfuls of the mixture onto the prepared baking sheet, spacing them about an inch apart.
Bake in the preheated oven for 20-25 minutes or until the edges are golden brown. Keep an eye on them.
Once baked, remove the macaroons from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
