Preheat the oven to 350°F and line 2 mini muffin pans with 32 liners.

Place the coconut on a rimmed baking sheet and toast for 5-8 minutes, stirring after every 2-3 minutes. It turns from perfectly browned to burned in seconds so keep a close eye on it! Set aside to cool while preparing the brownies.

In a medium mixing bowl, stir together the dry ingredients; buckwheat flour, cocoa powder, and salt.

In a large mixing bowl, stir together the wet ingredients; unsalted butter or coconut oil, granulated sugar, vanilla extract and eggs.

Fold the dry ingredients into the wet and stir just until combined. Do not over mix!

Fill the mini muffin liners about 4/5 full and bake for 11-13 minutes or until a toothpick inserted in the side (and not the center) of a brownie comes out clean.

Let cool for 5 minutes in the pans and then remove to a wire rack to cool completely.

Once the brownies have completely cooled, prepare the frosting.

Mix together the natural peanut butter, coconut butter, and honey in a small bowl. It should be firm enough to roll into small balls or spread on top of the brownies. If it isn't, refrigerate for 10-15 minutes or until it is.

Roll small balls of frosting (approximately 1 teaspoon in size), place on the brownies, and flatten. Top with roasted coconut and pipe chocolate on top, if desired.