Line a baking pan with parchment paper, leaving overhang for easy removal.
In a medium bowl, combine the toasted coconut flakes and a pinch of sea salt, then stir to evenly distribute.
In a small saucepan over low heat, melt the butter gently until it’s just melted and starts to shimmer, then stir in honey until the mixture is smooth and glossy.
Pour the warm melted mixture into the bowl with the coconut, and stir vigorously until all the coconut is coated and sticky.
Transfer the mixture into the prepared pan, pressing firmly with a spatula or the back of a spoon to create an even, compact layer.
Chill the pan in the fridge for at least 2 hours until the mixture is firm and set.
Once firm, melt the dark chocolate gently in short bursts in the microwave or over a double boiler until smooth and shiny.
Pour the melted chocolate over the chilled coconut layer, spreading it evenly with a spatula for a glossy, smooth top.
Sprinkle a tiny pinch of sea salt or extra toasted coconut on top before the chocolate sets completely.
Return the pan to the fridge and chill for another 15-20 minutes until the chocolate is firm.
Lift the set bars out of the pan using the parchment overhang, then cut into squares or rectangles with a sharp knife or pizza cutter.
Enjoy these chewy, chocolate-topped coconut bars immediately or store them in an airtight container in the fridge for up to a week.
