Preheat oven to 325°F with racks placed in upper and lower thirds of the oven.

Line 2 baking sheets with parchment paper or nonstick baking liners.

In a medium bowl, mix the oats, sugar & butter together with a wooden spoon or spatula. Add the shredded coconut and mix well. Stir in the egg until well blended followed by the vanilla & orange juice. Add the flour & salt. Stir to mix until well combined. The batter will be somewhat thick and lumpy.

Drop the batter by half-teaspoonfuls onto the prepared baking sheets, at least 2 inches apart, up to 12 per sheet. The cookies need ample room to spread. Bake until golden brown, switching positions of sheets halfway through, 8 minutes total.

While the first batch of cookies is baking, set up a large cooling rack. You’ll need two standard sized rolling pins to form the cookie chips.

If you don’t have an extra rolling pin (or any at all) you can use an empty tube or two from your last few rolls of paper towels, covered with a layer of plastic wrap or tin foil.

Cool cookies on baking sheets for 20 seconds, until just holding together. With a thin metal spatula or offset spatula, quickly transfer them to the waiting rolling pins.  

Drape each cookie over the rolling pin and gently press down on the edges to create the shape of a chip. They should set up within 60 seconds. Set formed cookie chips aside to cool completely.

Cookie chips can be stored for up to 1 week in an airtight container at room temperature.

Place the cream, vanilla extract & honey in a small pot or saucepan over medium heat. Bring the mixture to just prior to the boiling point, then quickly remove from the heat.

Add the chocolate pieces. Let stand for 30 seconds. Whisk until smooth and creamy. Serve immediately.  

Or cover and place in the refrigerator. Can be stored for up to 1 week.