Preheat oven to 350ºF. Prepare a muffin tin with liners or nonstick cooking spray.

Place eggs, applesauce, coconut milk, honey, vanilla extract, lime juice, and lime zest into a large bowl or standing mixer. Mix until thick and frothy.

Add the almond flour, shredded coconut, and baking soda to the batter. Mix to combine. Do not overmix.

Transfer to the prepared muffin tin. Sprinkle more shredded coconut on top of each muffin.

Bake for 15-20 minutes (or until cooked and slightly brown around the edges). Allow to cool in the muffin tin for 5 minutes, then gently remove and transfer to wire rack to cool further.

In an airtight container, store in the refrigerator up to one week.