Preheat oven to 350 degrees F. Lightly butter a 24-hole mini muffin pan and set it aside.
In a small bowl, combine the flour, baking powder, and salt. Stir to combine and set aside.
In a large mixing bowl, combine the yogurt, eggs, maple syrup, lemon juice, and lemon zest, then whisk until smooth.
Add the shredded coconut and stir with a wooden spoon to combine.
Add about half of the flour mixture to the wet ingredients and, using a wooden spoon, stir to combine. Add the remaining flour mixture to the batter and mix until well combined.
Evenly divide the batter into the mini muffin pan.
Bake in the oven for 15-20 minutes, or until the tops are lightly golden and the centers are slightly puffy.