Add the herbes de Provence to a spice grinder and pulse until a powder forms. Transfer the powder to a small bowl and mix in the Parmesan, garlic powder, salt and pepper. Set aside.
Add the coconut oil to a cold stockpot with a lid. Turn the heat to medium high, drop in 3 to 4 kernels of popcorn and cover. Cook, slightly shaking the pot, until the test kernels pop. Add the remaining kernels, cover and shake the pot around to evenly distribute the kernels. Turn the heat down to medium and begin to shake the pot back and forth 3 or 4 times over the burner, then stop. Continue to cook, shaking the pot back and forth frequently, until all the kernels are popped, 3 to 5 minutes.
Working quickly while the popcorn is still warm, pour into a large bowl. Add the melted butter and spice mixture and toss to coat the popcorn evenly. Serve immediately.