Mix the raw honey, shredded coconut, coconut milk, freshly squeezed lemon juice, and lemon zest in a bowl. Add in the seeds from the vanilla bean {slice vanilla bean lengthwise and scrape out the seeds with the edge of a knife}. Set aside.
Place an egg white in the bowl of a stand-up mixer. Add in a pinch of sea salt. Beat for 1 to 2 minutes until soft peaks form.
Sift the coconut flour onto the coconut mixture. Fold in the beaten egg white until well combined.
Using a a tablespoon, small cookie scoop, or ice cream scoop {depending on the size of cookie you prefer}, scoop out balls of dough and place 2 inches apart on a cookie sheet lined with parchment paper.
Place cookie sheet in the preheated oven and bake for approximately 20-25 minutes {rotating the cookie sheet halfway through the baking process}.
Cool on a wire cooling rack for at least 30-60 minutes before serving {otherwise they may crumble if not fully set}. Enjoy!