In a medium saucepan, combine the peanut butter, honey (or maple syrup), cocoa powder, and coconut oil.

Heat the mixture over low heat, stirring constantly, until smooth and well combined. Remove from heat.

Stir in the vanilla extract and salt.

Add the rolled oats to the mixture and stir until fully coated. If desired, fold in the shredded coconut for added texture.

Line a baking sheet with parchment paper or a silicone baking mat.

Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet, shaping them into cookie-like mounds.

Refrigerate the cookies for at least 30 minutes, or until they are firm and set.

Once the cookies are set, transfer them to an airtight container and store in the refrigerator for up to one week.