Preheat the oven to 350 degrees. Using coconut oil, grease the molds, cake pan or muffin tins.

Whisk the wet ingredients together in a large bowl (applesauce, coconut oil, honey, vanilla, lemon juice and lemon zest.)

In a small bowl, mix the dry ingredients together (coconut flour, arrowroot flour, baking soda, and salt.)

Mix the dry ingredients into the large bowl with the wet ingredients. Fold in the shredded coconut.

Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.

Pour the gelatin egg into the large bowl with the batter and quickly stir it in.

Spoon the batter into the molds filling about 3/4 full.

Place in the oven on the middle rack and bake for 20-25 minutes until lightly golden brown or a toothpick comes out clean. Cool in the pan for 30 minutes and then remove from the pan onto a cooling rack and cool completely.

In a small pan over low heat, soften the coconut butter.

Once softened, add the rest of the ingredients and whisk until smooth.

Simmer on low for 2-3 minutes, just until everything is mixed and the desired consistency is reached. Cool for 5 minutes, then glaze the cooled bunnies by dipping the bunnies one at a time. Alternatively you can spoon the glaze onto the bunnies and spread the glaze using the back of a spoon.

Sprinkle with additional lemon zest or dried lavender if desired.

Place on a cooling rack for 10 minutes and then put in the fridge for 20-30 minutes so that the glaze will harden.

Store in a glass container in the refrigerator for 3-4 days. Remove from the refrigerator 10-15 minutes before serving.