Preheat the oven to 385°F (195°C).
In a large bowl, whisk together butter, oil, sugar, vanilla, lemon zest, and eggs until well mixed and the sugar is dissolved, ensuring the mixture is homogeneous.
Gently incorporate the flour, baking powder, and pinch of salt into the wet ingredients using a spatula. Start slowly to prevent flour spillage. When mostly combined, use your hands to form a soft, non-sticky dough ball.
Line a cookie sheet with parchment paper. Form small dough balls using 1/2 – 1 tsp of dough for each, ensuring consistent size for even baking. Place the balls on the baking sheet.
Bake for approximately 16 minutes at 385°F. Adjust time based on the size of your cookies.
Warm the apricot jam and honey in a saucepan over medium heat until liquefied, then keep it warm on low heat. Place the coconut in a large bowl. If the coconut shavings are large, pulse them in a food processor for a finer texture.
Let cookies cool for 5-10 minutes after baking.
Submerge 6-8 cookies at a time in the warm jam mixture (off the heat), using two teaspoons to coat them evenly. Allow them to absorb the jam for 2-3 minutes.
Pair two cookies, sticking them together at the flat side, then coat them in the coconut shavings. Repeat for all cookies.
Let the cookies cool for at least 20 minutes before storing them in an airtight container. They will soften and become more melt-in-your-mouth over time.