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.
In another medium bowl, whisk together coconut sugar, Greek yogurt, almond milk, egg, vanilla and coconut oil.
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.
Place donuts in the fridge or freezer to set for a few minutes. Enjoy immediately or store in the fridge for 4-5 days.