Pre-heat oven to 350 degrees and grease a large baking sheet; set aside.
Using a stand mixer, cream together butter, sugar, lemon juice, lemon zest and salt on medium speed for 2-3 minutes or until smooth.
With the mixer on low, slowly add in the flour ½ cup at a time until mixture starts to form a ball.
Remove dough from the mixer and gently press into prepared baking sheet. Use your fingers to gently spread the dough throughout most of the pan leaving it about 1 inch thick.
Bake until lightly browned, 25-30 minutes. Let cool completely.
While shortbread is cooling, place chocolate chips and coconut oil in a microwave safe bowl and heat until melted, 2-3 minutes, stirring every 45 seconds.
Once shortbread is completely cooled, slice into strips using a sharp knife or a pizza wheel.
Place shortbread on a large piece of parchment paper and slowly drizzle the melted chocolate on top using a large spoon. Sprinkle with kosher salt to taste.
Let cool 30 minutes in the refrigerator before serving.
Recipe very slightly adapted from Land O'Lakes.The chocolate drizzle can be prepared on a double boiler on the stove or in the microwave. I've done it both ways and get the same result each time. The key is to check on the chocolate regularly to avoid burning.