In a blender or food processor, process the oats until they are a fine powder.
Combine processed oats, peanut butter, 1/2 c. honey, and salt in a small bowl. Stir well until a dough forms. Make 40 1 inch balls from the dough, and place each about 1 inch apart on a parchment-lined baking sheet. Place in freezer for 1 hour.
Melt coconut oil over med. heat until melted. Remove from heat and stir in cocoa powder and 2 T. honey. Stir well until cocoa is dissolved.
Remove cookies from freezer. Using a toothpick, dip almost all the way into the chocolate. Shake to remove excess. Place back on the parchment-lined baking sheet and repeat with all remaining balls. Allow to chill 10-15 minutes or until chocolate is hardened. Place cookies in airtight container and store in freezer. Makes 40 cookies.