Preheat the oven to 375 F and line a baking sheet with parchment paper.

Using an electric mixer on medium-high, beat the butter until light and fluffy, around 1-2 minutes.

Add the egg, honey, and vanilla and beat again until smooth, 1-2 minutes.

Add the coconut, flour, oats, baking powder, baking soda, and salt and beat again until combined.

Scoop approximately 2 tablespoons of dough into a ball, rolling with your hands, and place the cookie dough balls evenly spaced about 1 1/2 inches apart on the prepared baking sheet.

Press down lightly with your hands to slightly flatten the cookies.

Bake until lightly golden brown around the edges, around 8 minutes.

Remove from the oven, transfer the cookies to a cooling rack, and repeat with the remaining cookie dough.

Store covered at room temperature for up to 1 week or in the freezer for up to 1 month.