In a bowl, mix the flour, cinnamon, caraway, salt, and cocoa powder. Add this mixture to the butter and sugar mixture and stir until well combined.

Cream the sugar and butter together until light and fluffy. Add the egg and a dash of vanilla extract, then mix again.

Wrap the dough in plastic wrap and refrigerate for 30 minutes. After chilling, roll out the dough between two sheets of parchment paper and cut with a cookie cutter (I used a round shape), or simply roll into balls and flatten slightly into circles.

Arrange the cookies on a baking sheet lined with parchment paper.

Sprinkle shredded coconut and soaked nuts on top of each cookie and press gently to stick.