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Line a cookie sheet with waxed paper, set aside.
Combine peanut butter, honey salt and coconut oil in a saucepan and heat, stirring continuously, until melted and well-combined.
Stir in vanilla and cocoa powder.
Add quick-cooking oats and mix well.
Add coconut and stir until completely combined.
Drop 1 TBS portions of mixture onto your prepared baking sheet. Continue until you’ve used all your cookie mixture.
Let cool in the refrigerator or freezer until hardened.
Serve cold or frozen!
Store in an airtight container in the refrigerator!