Preheat oven to 325°F. Spread coconut out on a rimmed baking sheet. You can line the sheet with parchment if you'd like. Bake until coconut is lightly golden and fragrant. This should take about 5-10 minutes. You'll want to watch it closely so it doesn't burn and toss the coconut 1-2 times while baking to ensure it browns evenly. Remove from oven, let cool and set aside.

Turn oven temp up to 350°F.

In a medium bowl, add the flour, baking soda, baking powder and salt and stir until combined.

Add wet mixture to dry mixture, and stir until just combined.

Spray two (6-cavity) donut pans with cooking spray. Spoon or pipe batter evenly into the 12 cavities.

Bake for 10-12 minutes, or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert donuts onto a wire rack.

While donuts are cooling, add honey to small microwave-safe bowl (just make sure it’s big enough to dip the donuts in the bowl) and microwave for about 30 seconds until thin and melted.

Add toasted coconut to a small plate. Dip both sides of a donut in the honey and then in the toasted coconut until donut is coated. Repeat until all donuts are coated.