1. В В Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350°F.

Line two large baking sheets with parchment paper. Process the toasted nuts, palm sugar, cinnamon, cardamom, and nutmeg together into a fine meal using a food processor (about 30 to 60 seconds).

Add the orange and lemon zest and continue to process until combined (about 15 seconds). 2. В В Whisk the flour, cacao powder, and salt together in a small bowl.

In a large bowl, beat the coconut oil and the palm sugar together with an electric mixer on medium speed for about 30 seconds or until well combined.

Beat in the eggs, one at a time, and vanilla, until combined, scraping down the bowl and beaters as needed. 3. В В Reduce the mixer speed to low and slowly add flour mixture, beating until combined (about 30 seconds).

Mix in the ground nut mixture until just incorporated (the bowl will be very full). 4. В В Working with two tablespoons at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about two inches apart. 5. В В Bake the cookies until the edges are set and beginning to brown, and the centers are still soft and puffy with tiny cracks (13 to 18 minutes), switching and rotating baking sheets halfway through baking. (The cookies will look raw between the cracks and seem underdone.) 6. В В Let the cookies cool on the baking sheet for 10 minutes.

Transfer to a wire rack and cool completely.

Repeat with remaining dough, using a freshly lined baking sheet. Making the Glaze When the cookies are cool, mix the honey and coconut milk together in a medium bowl until smooth.

Using a pastry brush, brush a thin layer of the glaze over the tops of the cookies and let sit about 10 minutes before serving.