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Line a large baking sheet with wax paper.
Heat a skillet over medium heat and add the coconut. Toast the coconut, stirring frequently, until it is light brown and crispy. Pour it into a large bowl and stir in the chow mein noodles.
Combine the honey or corn syrup and the sugar in a small saucepan and bring the mixture to a boil over medium heat. Turn the heat to low and simmer for 1 minute, then turn off the heat and stir in the peanut butter until fully incorporated. The mixture should look glossy. Stir in the vanilla, salt, and cayenne. Immediately stir the mixture into the coconut and noodles.
Drop by spoonfuls onto the baking sheet. Cool for 10 minutes, or until set. Store in an airtight container for up to 5 days.