For the coconut slices melt butter, make a drift with eggs, honey and powdered sugar. Stir in the flour, baking powder and cinnamon and add the coffee beans.
Place on a baking tray lined with baking paper and bake at 180°C for about 20 minutes. Check for doneness. When cooled, cut into small squares.
For the dipping mixture, heat the coconut oil, mix with the remaining ingredients and leave on the stove top as the mixture thickens quickly. Dip the squares in the mixture and roll in coconut grease.
Let dry and store the coconut squares in a cookie tin.