Preheat oven to 350 F.

Spread the coconut flakes onto two rimmed baking sheets.

Bake for 5-8 minutes or until golden brown, stirring and flipping the coconut flakes every few minutes so they do not burn (keep an eye on them).

Allow to cool slightly and pour the toasted coconut flakes into the bowl of a food processor or high-speed blender.

Process until smooth.

Add honey, to taste and process to combine.

Line a mini muffin pan with 24 liners or use a candy mold.

Pour 1 tsp of toasted coconut butter into the mini muffin cups, (optional) add about 3/4 tsp of filling (almond butter, chopped nuts, or dried fruit) and top with an additional 1 tsp of toasted coconut butter.

Place in the refrigerator and allow to harden for about 1-2 hours before serving.