Freeze bananas in a plastic bag.
In a large bowl, combine peanut butter and sugar; mix well. Add eggs, honey, vanilla and salt and beat until combined. Chill the dough for 30 minutes.
Preheat oven to 350°F. Form balls about the size of a walnut. Place the balls of dough on a parchment lined baking sheet and press down. Using a fork, make depressions in each cookie with the tines going in a criss cross pattern.
Bake until the edges begin to turn slightly golden, about 8 to 10 minutes. Cool completely.
Meanwhile, toast coconut. Spread coconut in a thin layer on a baking sheet. Bake at 350°F for 3 to 5 minutes, stirring every few minutes to make sure that it browns evenly.
Place half the frozen bananas in food processor; allow to thaw for 5 to 7 minutes, then puree until smooth and creamy. Repeat with remaining bananas. Turn 12 cookies upside down and spoon on about 3 Tbs. banana puree. Top with 12 more cookies and roll each in 1 Tbs. unsweetened toasted coconut.
Wrap each sandwich tightly in plastic. Freeze for 2 hours or more before serving.