Pre-heat the oven to 180°C. Grease a small springform tin - mine is 6" (18cm).
Melt the butterand then allow to cool for a while.
Combine the flour, sugar and coconut and then stir in the butter until everything comes together. Chop up the Bounty bars and gently stir in.
Push the dough down into the cake pan, until it is evenly distributed. Bake for 15-18 minutes, just until the edges are golden brown (the rest will still look quite pale). Remove from the oven and allow to cool.
For the topping, slowly melt the dark chocolate and honey together over a fairly low heat. When melted, beat in the butter until glossy and smooth. Pour over the cooled cookie base.
To finish off, top with chopped Bounty bars and sprinkle over some coconut. Allow the topping to set (either in the fridge or at room temperature), then cut into slices. Enjoy!