<p>1 Preheat the oven to 350F. Butter two cookie sheets. I used one extra large cookie sheet I recently purchased from Walmart. It was a dark coated non stick pan. Usually cookies baked on such dark coated sheets turn brown very quickly, so I lined it with parchment paper and then greased it with cooking spray.<br />
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2 In a large bowl sift together the flour, baking soda and salt. Stir in the coconut and oats.<br />
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3 Melt the butter with the sugar and honey in a small saucepan over medium heat. Remove it from the stove and let it cool for 2 minutes.<br />
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4 Pour the melted butter mixture to the dry ingredients and mix well with a spatula.<br />
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5 Roll into balls the size of walnuts and place 1 inch apart on the baking sheet and flatten it slightly with a fork.<br />
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6 Bake for 15-20 minutes, or until golden brown. If using 2 cookie sheets, shift racks halfway through the baking to ensure even browning. Mine turned golden brown after 13 minutes itself. I think it&rsquo;s because of the dark coated cookie sheet.<br />
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7 Let the cookies cool on the sheets until they firm slightly. Then using a spatula carefully lift the cookies and transfer it to a cooling rack to cool completely</p>