Preheat the oven to 180 degrees C/ 350 degrees. Line pan with parchment paper.
In a mixing bowl, stir peanut butter, brown sugar and salt until combined. Stir in egg and vanilla extract and mix.
Add flour and baking powder and mix until everything is mixed in and form a disc from the cookie dough. Chill dough in the fridge for 20 minutes.
Roll cookie dough at about 1.5 cm/ 0.5 inch. Cut cookies and move to pan.
Bake for 7-9 minutes.
Let the cookies cool down on the pan for a few minutes and transfer to wire rack to cool off.
On a dry pan, toast coconut flakes for 2-3 minutes on medium heat, stirring them until they turn golden. Transfer to a plate.
Spread a small amount of honey on each cookie and coat them in coconut flakes.
