Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine shredded coconut, sugar, egg whites, vanilla extract, lemon zest, and salt. Mix until well combined.

Using a spoon or cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 15-20 minutes or until the edges are golden brown. Remove from the oven and let cool completely.

In a saucepan over medium heat, combine mixed berries, honey, and lemon juice. Cook until the berries break down and the mixture thickens, about 5-7 minutes.

Remove from heat and let cool slightly before straining to remove seeds, if desired.

Drizzle the berry sauce over the cooled macaroons before serving.