Preheat the oven to 425 degrees and spray a muffin tin with nonstick spray. Set aside.
Melt 4 tablespoons butter and 4 tablespoons coconut oil and allow to cool slightly.
In a medium bowl, zest a large lemon (or two medium-sized ones) and add 1/2 cup sugar. Using a fork, combine the two until it becomes "lemon sugar", set aside. I do this with all my recipes calling for lemon zest. It's been my experience that if you add the zest when you are combining the butter/oil and sugar. It’s been my experience that the lemon zest gets clumpy and isn’t distributed well. Mixing the zest with the sugar first will have it evenly distributed in the batter.
To the bowl of lemon sugar: Add the cooled melted butter, coconut oil, two eggs, 1 cup milk, the juice of 1 large lemon, and 1 1/2 teaspoons lemon extract. Whisk until combined.
In a large bowl, combine 2 1/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 3/4 cup shredded unsweetened coconut. Whisk to combine.
Add the wet ingredients to the dry and using a wooden spoon, stir until combined. Using a muffin scoop, fill each of the muffin cups with batter. Each of the muffin cups will be almost filled to the top with batter. This recipe will make 12 muffins. Sprinkle some shredded coconut over the tops of the muffins.
Bake at 425 degrees for 5 minutes, then reduce the oven temperature to 350 degrees; continuing to bake for 14-16 minutes. Or until a toothpick inserted in the middle of the muffin comes out clean. Cool in pan for 5 - 10 minutes before removing to cool completely on a wire rack.