Place the coconut flour, baking powder, and salt in a bowl and mix together to combine and set aside. Add the eggs and both sugars to a mixer or a different bowl and whisk on high speed until pale and fluffy, about 10 minutes.
Sift ½ the flour mixture into a bowl and mix in with spoon or spatula. Add the rest of the flour mixture and fold in. Continue to fold in the melted butter and then honey and coconut extract. The batter is very thick and sticky. Do not expect a regular madeleine batter, it's almost like a dough. Cover and place in the refrigerator for 2 hours.
Preheat the oven to 350°. Remove the batter from the fridge and let it sit on the counter for about 10 minutes. While waiting, generously butter madeleine pan.
Spoon batter into molds, filling each completely. You will need to use your finger to fill the mold and get the top as smooth as possible. These won't be completely smooth on the bottom, so don't try to get them perfect in the pan.
Bake until the edges are brown, about 10-12 minutes. Remove from the madeleines from the pan and cool on a rack.
While cookies are cooling, melt chocolate in the microwave at 30 seconds intervals until smooth, stirring in between. Keep stirring and add oil a little at a time to thin out chocolate for dipping. After dipping or frosting, place on wax paper and immediately sprinkle with toasted coconut. Allow the chocolate to fully set and then enjoy! Store in an airtight container in the fridge for 1-2 days.