Add the toasted coconut to your high speed blender and process on medium speed for about 30 seconds to a minute, then slowly increase the speed all the way up to the highest setting. Keep processing until the coconut flakes are turned into a thick paste, which shouldn't take much more than 45 seconds to a minute.
Remove the lid and scrape the sides with a rubber spatula, then add the ghee, salt, cinnamon and almond extract. Resume processing, starting on low and increasing all the way up to the highest setting, until the mixture becomes super smooth and fairly liquid in consistency, almost like heavy cream.
Add the honey and start the motor again. Increase speed to medium-high and process until the honey is completely incorporated, about 15-20 seconds. You’ll notice a drastic change in consistency: the mixture will become a lot thicker and will look almost broken up. That’s perfectly normal and it’s exactly what we’re after.
Transfer this mixture to your prepared pan and spread it as evenly as possible all the way to the edge. Gently tap the sides a few times to remove any potential air bubbles and make the top really nice and smooth.
Place this in the cupboard to set until the next day.
Run a knife or spatula around the sides and then gently pull on the parchment paper to remove your fudge from the pan. Turn it upside down onto a cutting board and peel off the parchment paper. Delicately cut your fudge into 36 squares.
Keep in a cool dry place in an airtight container for up to a few months. (During the hot summer months, you will definitely have to keep your fudge in the fridge.)
If you don't own a high speed blender, I suppose you could try and use this technique to get the coconut butter ultra creamy before you add the rest of the ingredients, but I suspect the final result won't be nearly as spectacular.