Cacao Cookies

In a bowl, whisk together flour, cacao, salt, cinnamon, cardamom, nutmeg, and cloves. In a large bowl, beat butter with granulated and brown sugars until light and fluffy, 4 to 6 minutes. Add vanilla; beat 30 seconds more.

Scrape down sides of bowl, then add flour mixture; beat on low until a cohesive dough forms. Turn out onto a large piece of plastic wrap. Fold plastic over dough and form into a log about 2 inches in diameter and 6 inches long. Refrigerate at least 2 hours and up to 1 day.

Preheat oven to 325°F. Using a sharp knife, slice dough into 1/2-inch-thick rounds, turning log slightly with each slice (this helps keep a round shape as you cut). Place rounds about 1 inch apart on parchment-lined baking sheets. Bake until firm in center and slightly darker around edges, 13 to 15 minutes. Let cool on sheets 5 minutes, then transfer to wire racks; let cool completely.

Stir together confectioners' sugar and 2 tablespoons coconut milk in a small bowl until thick and pourable. (If glaze is too thick, add more coconut milk, 1 teaspoon at a time, until you reach desired consistency.) Hold a cookie over bowl and spoon glaze over half of it, letting excess drip back into bowl. Keep spooning glaze over cookie until it forms an even layer.

Return cookie to rack and sprinkle with toasted coconut down center edge of glaze. Repeat with remaining cookies. Let stand until glaze sets, 1 to 2 hours. Cookies can be stored in an airtight container at room temperature up to 3 days.