Add toasted coconut to small dish. Brush rims of 6 low-ball cocktail glasses with 1/4 tsp. pure honey. Dip in toasted coconut, tapping off extra coconut; set aside.
In bowl of blender, mix ice, tequila, coconut water, cream of coconut, lime juice, triple sec, remaining honey and salt until smooth and slushy.
Pour into prepared glasses. Garnish with lime wedges.