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Preheat oven to 350 degrees. Butter the sides and bottoms of the wells of a mini-muffin tin.
In a medium mixing bowl, stir together the oats, coconut, salt, cinnamon, and flour.
Unite the butter, sugar, and honey in a small heavy-bottomed saucepan set over medium-low heat and cook until the butter melts and the sugar dissolves.
Pour this holy triumvirate over your dry ingredients and use a wooden spoon or rubber scraper to create a well-mixed, sticky dough that has every right to be loved just as it is.
Drop heaping teaspoonfuls into each well and cook until tawny on top--about 9-11 minutes, depending on how hot to trot your oven runs.
Let the honey bunches cool (almost) completely before attempting removal. Patience, grasshopper.
Store in a lidded jar or container, and pay yourself $.85 for each one to make it feel like old times.