Preheat to oven to 400 degrees F, and spread the coconut evenly over a baking sheet.
Place the baking sheet in the oven on the upper rack. Toast the coconut for 2-4 minutes. *Do not take your eyes off the coconut, it can turn from white to black in a matter of seconds. Cool the coconut on the baking sheet.
While the coconut is cooling, place the cottage cheese, honey and vanilla extract in a food processor (or blender.) Puree until smooth. Add the toasted coconut and pulse to combine.
Scoop the breakfast spread back into the cottage cheese container and refrigerate until ready to use.
Suggested Serving Methods: Spread on toasted English muffins or bagels and sprinkle with chopped macadamia nuts. Dollop on top of warm oatmeal. Or use in fresh fruit parfaits.