Preheat oven to 350 degrees. Combine oats, coconut & flour in a large mixing bowl. Bring butter, honey, sugar & lavender to boil. Pour over dry ingredients and mix well. Drop by Tablespoon into lightly greased muffin tins. Bake for 12-15 min until lightly golden.
Combine all marinade ingredients. Place salmon on hot, lightly oiled grill, skin side down. Baste frequently with marinade. When salmon is done, baste with remaining marinade.
Combine all ingredients together and marinate the chicken for at least two hours. Grill until tender, basting frequently (or bake uncovered for about 40 minutes at 400 degrees).
Pour boiling water over lavender and let steep 20 minutes. Strain and add to lemonade. Royal Velvet will turn lemonade a pretty pink/purple color!