Preheat oven to 350.
Combine the ingredients in a food processor + process until a smooth ball of dough forms, about 30 seconds. Alternately, mix all the ingredients in a stand mixer or by hand.
Flatten the ball of dough in a disk shape + wrap in plastic wrap. Chill for 20 minutes.
Roll the dough out between two sheets of parchment paper. Cut out your shapes + place on a parchment covered cookie sheet.
Bake the cookies on the tray line with parchment paper for 8-10 minutes. Cool completely on a wire rack.
FROSTING:
Warm the cacao butter + coconut butter over low heat until melted, but not boiling. Pour into a bowl and whisk in the cold coconut milk and honey. Refrigerate for twenty minutes to rest.
Scrape the frosting into a blender or food processor and pulse a few times until the frosting is smooth and fluffy.
Spread frosting onto cooled cookies.