In a large bowl, combine mango, pineapple, raspberries, blueberries, kiwi and honey. Stir gently to combine and set aside.
In a medium-size bowl, whisk together the yogurt and 2 tablespoons honey. Chill until layering.
Place coconut in a small nonstick skillet. Heat over medium heat until toasted, stirring occasionally, 3 to 5 minutes. Remove from heat and cool.
Spoon 2 tablespoons fruit into bottom of an 8-ounce glass. Top with 1 tablespoon yogurt and a little coconut. Repeat layering one more time, finishing with coconut. Garnish with a cookie. Fill 5 more glasses with remaining fruit, yogurt, coconut and cookies and serve.